Classic Snickerdoodle Cookies

Ingredients

• Cinnamon (2 teaspoons)
• Salt (1/2 teaspoon)
• Baking soda (1 teaspoon)
• Cream of tartar (2 teaspoons)
• All-purpose flour (2 3/4 cups)
• Vanilla extract (1 teaspoon)
• Eggs (2)
• Granulated sugar (1 1/2 cups)
• Unsalted butter (1 cup, softened)
• Extra granulated sugar and cinnamon mix (2 tablespoons each, for coating)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Add the eggs one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the butter and sugar mixture, mixing until just combined. Be careful not to overmix.
6. In a small bowl, combine the extra granulated sugar and cinnamon to make the coating.
7. Shape the cookie dough into 1-inch balls, rolling each ball in the cinnamon-sugar mixture to coat it evenly.
8. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will look soft and undercooked, but they will continue to cook on the hot baking sheet.
10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these classic Snickerdoodle cookies!