Soft and Thick Snickerdoodles

Preheat the oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.

Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter and sugar on high speed until light and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, then beat on medium-high until combined.

With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients in three additions, mixing until a soft dough forms after each addition.

Mix the cinnamon-sugar topping in a small bowl. Roll portions of dough into balls and coat each one generously in the cinnamon-sugar mixture. Arrange on the prepared baking sheets with a couple of inches between each cookie. Bake for 10 to 12 minutes until the edges are set but the centers still look slightly puffy and underdone.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will deflate slightly and settle into their signature crinkled appearance.