Snickerdoodles Recipe

This recipe is one mom used to use when she was a kid.

Cookie:

2 3/4 cups all purpose flour

1/4 tsp salt

2 tsp cream of tartar

1 tsp baking soda

1 cup unsalted butter, room temperature

1 1/2 cups granulated white sugar

2 large eggs

1 tsp pure vanilla extract

Coating:

1/3 cup granulated white sugar

2 tsp ground cinnamon

Preheat oven to 400 degrees F and place rack in the center of the oven.  Line cookie sheets with parchment paper.  Using hand mixer, beat butter and sugar until smooth (about 2-3 mins).  Add eggs one at a time, beating well after each addition.  Beat in vanilla extract.  In separate bowl mix flour, cream of tartar, baking soda, and salt; stir into other mixture.  Shape dough into 1 1/4 inch round balls.  Mix coating in a separate bowl.  Roll balls in the cinnamon and sugar mixture.  Space cookies about 2 inches apart and gently flatten each cookie on the pan.  Bake for 8-10 minutes or until light golden brown around the edges.  Remove from oven and place on wire rack to cool.

Can be stored in airtight container, at room temperature, for about 10-14 days.