Snickerdoodle

These classic snickerdoodle cookies are soft, chewy, and coated in cinnamon sugar.

Ingredients - Serves 24

Preheat the oven to 375°F (190°C).
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, combine the cinnamon and remaining sugar.
Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture to coat.
Place the coated dough balls onto a baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.