The "Perfect" Snickerdoodles

Snickerdoodle cookies. The sweet and chewy cookies that everyone knows and loves, but difficult to perfect.

Electric mixer, baking sheet, oven, parchment paper, large mixing bowl, small bowl, measuring cups and spoons, spatula, and cookie scoop.

Ingredients:

1 cup unsalted butter (softened)

1 1/2 cups sugar

2 large eggs

2 teaspoons vanilla

2 3/4 cups flour

1 1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1 teaspoon salt

Top Coating:

1/4 cup sugar

1 1/2 tablespoons cinnamon

Preheat oven to 350 degrees Fahrenheit.

Cream together sugar (1 1/2 cups) and softened butter (1 cup) until light and fluffy.

Scrape the sides of the bowl and add the two eggs and the vanilla (2 teaspoons). Cream together for 1 to 2 more minutes.

Stir in the flour, cream of tartar, baking soda, and salt, stop when combined.

Cover the dough and refrigerate for 20 to 30 minutes.

In a small bowl, mix the cinnamon and sugar together.

Roll the chilled dough into small balls until round and smooth.

Place the dough balls into the cinnamon sugar mixture and coat well.

Place covered dough balls on the parchment paper-covered baking sheet and press down in the center of the ball.

Place in the oven and bake for 9 to 11 minutes or until golden around the edges. Let cool before removing from the pan.