Preheat the oven to 350°F. Line two baking sheets. Get your ingredients ready.

Place all dry ingredients in a medium bowl and mix well. Set aside.

Place the butter and both sugars in a large bowl and cream with an electric mixer until fluffy.

Add the eggs and vanilla and mix until JUST combined. Don’t overbeat the eggs, mix them in for 10-15 seconds and call it a day – otherwise your cookies will be too puffy and taste too eggy.

Add the dry ingredients to the butter mixture and stir until a sticky cookie dough forms.

Roll the dough into 1 inch balls (about 1 heaping teaspoon of dough each). Mix the sugar and cinnamon for rolling, and roll the dough balls in it.

Place the cookies 2 inches apart on the prepared baking sheets. Bake in single batches (only one baking sheet in the oven at a time!) for 8-10 minutes. Don’t overbake the cookies – bake them until just lightly browned and very soft when you take them out of the oven. Overbaked snickerdoodles get rock-solid and lose their delicious soft center.

Cool on the baking sheet for 2 minutes, then dip in the cinnamon sugar again.

Place the cookies on a cooling rack to cool completely. Store on the counter in an airtight container or cookie tin. They are best eaten within 5-7 days.