SNICKERDOODLES

Ingredients

• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tbsp granulated sugar
• 2 tbsp cinnamon
• 1 cup salted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla

Directions

1. Combine flour, cream of tartar, baking soda and salt in a bowl; set aside.
2. Combine 3 tbsp sugar and cinnamon in a bowl; set aside.
3. Using medium speed of an electric mixer, beat together butter and 1 1/2 cups sugar until fluffy. Beat in eggs, one at a time, until blended. Beat in vanilla. Stir in flour mixture until combined. Cover and refrigerate for up to 1 hour or until firm enough to handle.
4. Meanwhile, preheat oven to 400°F.
5. Shape dough into 1 inch balls. Roll balls in cinnamon mixture. Place balls 2 inches apart on greased cookie sheets.
6. Bake until tops of cookies are cracked, 8 - 10 minutes.
7. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.