Chewy Snickerdoodle Recipe

Preheat oven to 350 degrees and line three baking sheets with parchment paper.
In a large bowl, cream butter, sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 1-2 minutes).
Beat in egg, vanilla extract, and milk and mix on low to medium speed for about 1 minute.
In a separate bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, and sea salt.
Add flour to wet ingredients, half at a time, and mix with a spoon or rubber spatula until just combined.
Using a 1.5 TBS cookie scoop, scoop dough, gently roll into a ball with your hands, roll in cinnamon and sugar, and place on a lined baking sheet 2 inches apart.
Bake cookies for 9-10 minutes, rotating the pans halfway through baking. Cookies shouldn't be brown, but will puff slightly and crack open on the top.
Let cookies cool on the baking sheet until rigid enough to transfer to a wire rack to cool completely.
Store in an airtight container for 3-5 days or freeze for up to 3 months.