Electric stand mixer with paddle, cream the butter and sugars together, until thoroughly creamed, light and fluffy (about 3-5 minutes).
Add eggs one at a time, mix until combined. Then add exact and mix for another 2 minutes. Scrape sides of the bowl to make sure all is incorporated.
In another medium/large bowl, combine together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Whisk until combined.
Turn mixer to a low-medium speed. Slowly add the dry ingredients into the wet ingredients until just combined.
Cover and chill dough in the fridge for 30-60 minutes.
Preheat the oven to 350° F and prepare some baking sheets with parchment paper.
In a small/medium bowl mix the cinnamon sugar together.
Ball dough into about 2 tablespoon scoops. Ball in between your hands. Toss in cinnamon sugar and coat completely.
Place cookie dough balls onto the baking sheets a few inches apart from one another. Smoosh down with your thumb or a fork to get a flatter cookie.
Bake cookies for 10-12 minutes. You don't want these to overcook, so be sure they don't turn golden brown or they will overcook while cooling on the sheet.
Remove from oven and cool on the baking sheet for about 5-10 minutes, then move to a cooling rack. During this time your cookies should flatten a little and crinkle.
Serve and enjoy!
Notes
- Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. My trick for making them thicker quicker, is to pop the dough into the fridge for 15-30 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. This will help the rise. If you have more time feel free to leave them in the fridge for 24 hours, or freeze the balled dough for 30 minutes, transfer to a freezer-safe bag or Tupperware. More chilling time always equals a fluffier cookie. And for a snickerdoodle it helps from them being too sticky.
- Messy and sticky dough: This dough is very sticky and messy, that's okay! You can grease or flour your hands before balling if needed.
- Saving Dough: If you decide not to bake all the dough at once, you can ball the dough, place it on parchment paper in the freezer for about 30-ish minutes (should be very cold), then transfer into a freezer-safe bag or Tupperware for up to 2 weeks. It can take a few extra minutes to bake, so keep your eyes on the oven to check.
- Flatter cookie: If you want the cookie to not be as fluffy - bananas, but okay - you can press your thumb down in the middle of the dough ball.