Chill the dough in the fridge for 1-2 hours or until firm. This step results in thicker cookies that will spread less while baking.
Preheat oven to 375°F/190°C. Line 2 pans with parchment paper.
* Cream of tartar is used in traditional snickerdoodle recipes and gives the cookies a unique tangy taste and chewy texture. Still, you can substitute the cream of tartar AND the baking soda (leave out both) with 2 teaspoons of baking powder.