1 1/2 cups sugar

2 large eggs

2 teaspoons vanilla

2 3/4 cups all purpose flour

1 1/2 teaspoons cream of tartar (for less tang, use 1 teaspoon)

1/2 teaspoon baking soda

3/4 teaspoon salt

Cinnamon-sugar mix: 

1/4 cup sugar

1 1/2 tablespoons ground cinnamon

Preheat oven to 350*. Prepare baking sheets by lining with parchment paper.

In a large mixing bowl, cream butter an sugar for 4-5 minutes until light and fluffy. Scrape down the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.

Stir in the flour, cream of tartar, baking soda and salt, just until combined. 

In a small bowl, combine the sugar and ground cinnamon. 

If time allows, wrap the dough and refrigerate for 20-30 minutes. 

Roll into quarter-sized balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. Place on prepared baking sheets.

*To make flatter snickerdoodles, you may press down in the center of the cookie balls before baking. This helps keep them from puffing up in the middle.*

Bake cookies for 9-11 minutes. Let cool on cookie sheet for several minutes before removing from the pan to wire racks to cool completely. 

Store in an airtight container.