Soft 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 together with an electric mixer until light and fluffy (1-2 minutes).
Beat in egg and vanilla extract for about 1 minute.
In a separate bowl, gently whisk the flour, baking soda, cream of tartar, and sea salt together.
Add flour mixture to the wet ingredients, half at a time, mixing with a rubber spatula until just combined.
Using a 2 TBS cookie scoop, scoop dough, roll into a ball, and generously roll in cinnamon sugar mixture. Place coated cookies on a lined baking sheet 2 inches apart.
Bake at 350 degrees for 8-9 minutes, rotating the pan halfway through. Avoid over-baking. Cookies will be barely brown and slightly puffy and cracked on the top.
Let cookies cool on the baking sheet until they are sturdy enough to transfer to a wire rack to cool completely.
Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.