Snickerdoodle Recipe

Preheat your oven to 375Â°F (190Â°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
In a small bowl, mix the cinnamon and sugar for the coating.
Using a cookie scoop or your hands, form the dough into balls about 1 1/2 inches in diameter. Roll each ball in the cinnamon-sugar mixture to coat completely.
Place the coated dough balls on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your hand or the bottom of a glass.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and golden, but the centers are still soft. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Enjoy your snickerdoodles! These cookies are best when eaten fresh but can be stored in an airtight container for several days.