Snickerdoodle Cookies 


– 1 cup unsalted butter, softened – 1 1/2 cups granulated sugar – 2 large egg – 2 3/4 cups all-purpose flour – 2 teaspoons cream of tartar – 1 teaspoon baking soda – 1/4 teaspoon salt – 2 tablespoons granulated sugar (for coating) – 2 teaspoons ground cinnamon (for coating)

In a large bowl, cream together 1 cup of softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time until well combined.

In another bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/4 teaspoon salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

In a small bowl, mix together 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon. Shape the chilled dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture to coat.