Classic Snickerdoodle Cookies

Ingredients

• All-purpose flour (2 3/4 cups)
• Granulated sugar (1 1/2 cups)
• Unsalted butter (1 cup (softened))
• Eggs (2 large)
• Vanilla extract (2 teaspoons)
• Baking soda (1 teaspoon)
• Cream of tartar (2 teaspoons)
• Salt (1/4 teaspoon)
• Cinnamon (3 tablespoons (divided for cookies and coating))

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 1 tablespoon of cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
6. In a small bowl, combine the remaining 2 tablespoons of cinnamon with 1/2 cup of granulated sugar to create the cinnamon-sugar coating.
7. Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until fully coated.
8. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.