Snickerdoodles

​3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup butter softened
1 1/3 plus ¼ cups sugar, divided
2 eggs
1 teaspoon vanilla
1 ½ teaspoons cinnamon
 
1. Preheat oven to 375 degrees. In a large mixing bowl, whisk together flour, cream of tartar, and baking soda; set aside. In a large bowl, cream together butter and the 1 1/3 cups sugar until fluffy. Beat in eggs, one at a time, beating well after each addition; beat in vanilla. Reduce mixer speed to low and beat in flour mixture until well combined.
 
2. In a small bowl, stir together cinnamon and the ¼ cup  sugar. Keeping dough refrigerated between batches, roll dough into 1 inch balls and coat in cinnamon sugar; place 1 inch apart on ungreased baking sheets. Bake until set and puffed, about 7-8 minutes. Let cookies rest on sheet for 1 minute, then transfer to wire racks to cool completely.
 
Revised September 2017