Snickerdoodle Cookies

Preheat the oven to 400℉. Line two baking sheets with parchment paper, or lightly coat them with nonstick cooking spray.

In a medium bowl, add 3 ¼ cup all-purpose flour - leveled in the measuring cups, 1 ½ tsp cream of tartar, 1 tsp baking soda, and ½ tsp salt. Mix and set aside for now.

In a separate large bowl, cream 1 cup unsalted butter - softened to room temperature, using a hand mixer until smooth.

Add 1 ⅓ cup granulated sugar and ⅓ cup packed brown sugar to the creamed butter. Mix again with a hand mixer for roughly 2 minutes until it's smooth and creamy, scrape down the sides of the bowl with a spatula when needed.

Add 2 large room-temperature eggs and 1 ½ tsp vanilla extract to the creamed butter and sugar, and beat until smooth.

Add half of the flour mixture and beat until just combined. Add in the other half of the flour mixture and repeat.

You may need to stir the cookie dough by hand to mix in the rest of the flour. Stir gently and do not over-mix - just enough that all the ingredients are combined.

In a shallow bowl or plate, mix ⅓ cup granulated sugar and 1 ½ Tbsp cinnamon for the cinnamon sugar coating.

Create a ball by rolling 1 Tbsp of cookie dough in the palms of your hands. Roll the ball in the cinnamon sugar mixture until it's evenly coated.

Place the cookie dough balls 2" apart on two baking sheets. Bake for 6-8 minutes, remove from the oven, and let sit for 2 minutes on the baking sheet. Use a spatula to gently scoop under the cookie and transfer to a rack to cool completely.