Snickerdoodle Cookies

1 cup unsalted butter (softened)

1-1/2 cups sugar

2 large eggs

2 teaspoons vanilla

2-3/4 cup flour

1-1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1 teaspoon salt

Cinnamon Sugar Mixture:

1/4 cup Sugar

1 1/2 Tablespoons Cinnamon

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. Stir in flour, cream of tartar, baking soda, and salt, just until combined. In a small bowl, stir together sugar and cinnamon. If time allows, wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth.  Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  

*To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. * Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan.