Snickerdoodles

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 - 1/2 cups granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 3/4 cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

For the cinnamon-sugar coating:

• 1/4 cup granulated sugar

• 2 teaspoons ground cinnamon

Directions

1.  Preheat Oven:

   • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

2. Cream Butter and Sugar:

   • In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.

3. Add Eggs and Vanilla:

   • Beat in the eggs, one at a time, then add the vanilla extract and mix until combined.

4. Combine Dry Ingredients:

   • In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

5. Mix Dry and Wet Ingredients:

   • Gradually add the dry ingredients to the butter mixture, mixing until just combined.

6. Prepare Cinnamon-Sugar Coating:

   • In a small bowl, mix together the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.

7. Shape the Cookies:

   • Roll the dough into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture to coat.

8. Bake:

   • Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, or until the edges are set and the cookies are lightly golden. The centers will still look soft, but they will firm up as they cool.

9. Cool:

   • Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

Tips:

• For a more pronounced cinnamon flavor, you can increase the amount of cinnamon in the coating.

• Store the cookies in an airtight container to keep them soft and chewy.

• You can chill the dough for 30 minutes before baking to help prevent the cookies from spreading too much.