There’s something about Snickerdoodles that make them really hard to say no to. That cinnamon-sugar goodness all over them, for one thing, but for me, it’s also the soft, chewy texture. While I’m not really a baker, I did some research and it turns out that texture comes from the addition of cream of tartar to the batter.Like Toll House chocolate chip cookies, the recipe for Snickerdoodles is pretty much the same wherever you find it, so I won’t repeat it here – I used the recipe I found on the Modern Honey blog, with a couple of small changes. First, I always use salted butter because I never seem to have unsalted on hand – and I don’t think it matters for these cookies. And second, I always use an ice cream scoop to portion cookies as that results in a more even cookie size. In this case, use a smallish-scoop, like a 1 ounce scoop. If you’re afraid of eating too many cookies in one sitting, portion them into containers and freeze them. Or if you need a little comfort, just dig in!