Snickerdoodles

 Ingredients

**For the Cookies:**
– 1 cup (230g) unsalted butter, softened
– 1 1/2 cups (300g) granulated sugar
– 2 large eggs
– 2 3/4 cups (350g) all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– 1/4 teaspoon salt

**For the Cinnamon-Sugar Coating:**
– 2 tablespoons granulated sugar
– 1 tablespoon ground cinnamon

 Instructions:

**1. Preheat the Oven:**
– Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

**2. Make the Cookie Dough:**
– In a large mixing bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition.
– In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
– Gradually add the dry ingredients to the butter mixture, mixing until fully combined.

**3. Prepare the Cinnamon-Sugar Coating:**
– In a small bowl, combine the 2 tablespoons of sugar and 1 tablespoon of cinnamon.

**4. Shape the Cookies:**
– Roll the dough into 1-inch (2.5 cm) balls.
– Roll each dough ball in the cinnamon-sugar mixture until fully coated.
– Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

**5. Bake the Cookies:**
– Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are puffed. The cookies should still be soft.
– Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

**6. Serve:**
– Enjoy your snickerdoodles with a glass of milk, coffee, or tea.

These snickerdoodles are perfect for any occasion, with their soft, chewy texture and sweet cinnamon flavor. They can be stored in an airtight container for several days. Enjoy baking!