The best snickerdoodles are crispy around the edges, soft in the middle and full of warm cinnamon flavor. June’s version checks all these boxes for a cookie that will satisfy snickerdoodle traditionalists and dessert-lovers everywhere. We use cream of tartar to give the cookie its signature slight tanginess and an extra egg yolk so it’s just a bit richer and softer. To get a really cakey cookie, make sure you cream the butter and sugar for the full amount of time called for in the recipe.