Elle's Most Amazing Snickerdoodles

I love experimenting. It isn't because something isn't good but I am just always on a quest. I have one more snickerdoodle recipe I would like to try one day but, these are just so good I don't know that I will ever move past these. When I have tried other recipes, I regret it and come back to these. Anyone who tries these asks for the recipe.

Elle's Most Amazing Snickerdoodles

Ingredients

Snickerdoodle Dough:subheading: Snickerdoodle Dough:
2 ¾ cups all-purpose flour2 ¾ cups all-purpose flour
2 ½ teaspoon cream of tartar2 ½ teaspoon cream of tartar
1 teaspoon baking soda1 teaspoon baking soda
½ teaspoon salt½ teaspoon salt
1 cup unsalted butter just softened1 cup unsalted butter just softened
1 ½ cups sugar1 ½ cups sugar
2 eggs2 eggs
1 teaspoon vanilla extract1 teaspoon vanilla extract
Cinnamon Sugar Coating:subheading: Cinnamon Sugar Coating:
⅓ cup sugar⅓ cup sugar
3 tablespoons cinnamon3 tablespoons cinnamon

Steps

Preheat oven to 350°F.Preheat oven to 350°F.
In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
With a mixer, cream together butter and sugar. Add eggs and vanilla and blend well.With a mixer, cream together butter and sugar. Add eggs and vanilla and blend well.
Make cinnamon mixture by combining the two ingredients in a small bowl.Make cinnamon mixture by combining the two ingredients in a small bowl.
In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
Using a small cookie scoop or a tablespoon to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture. Roll twice to completely cover the balls.Using a small cookie scoop or a tablespoon to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture. Roll twice to completely cover the balls.
Place 2 inches apart on an ungreased cookie sheet.Place 2 inches apart on an ungreased cookie sheet.
Bake for 10 – 12 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.Bake for 10 to 12 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Store in a cookie tin. If they dry out, add a slice of moistened bread to the tin to rehydrate the cookies or, eat them faster.