Snickerdoodles

INGREDIENTS

• 2 3/4 C Flour
• 1 tsp Baking soda
• 2 tsp Cream of tarter
• 1/4 tsp Salt
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• 1 C (2 sticks) Unsalted butter
• 1 1/2 C Sugar
• 2 Large eggs
• 1 tsp Vanilla extract
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• ¼ C Sugar
• 1 Tbsp Cinnamon
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INSTRUCTIONS

1. Whisk flour, baking soda and cream of tartar. Set aside.
2. Combine butter with sugar and beat on medium speed until well creamed together.
3. Add eggs and vanilla extract. 
4. Slowly add flour mixture into batter and beat on medium low speed until well combined and dough forms.
5. Refrigerate dough for a minimum of 30 minutes and up to 1 hour.
6. Preheat oven to 350° F.
7. In a small bowl, combined cinnamon and sugar and stir to combine.
8. Scoop cookie dough onto a parchment paper lined baking sheet. Roll each cookie dough ball in the cinnamon sugar mixture. Place about 2 inches apart.
9. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.