Classic Snickerdoodles

Snickerdoodles appear to be much like peanut butter cookies in that there appears to be near universal agreement on the recipe. I was searching because this is not food of my people, but food of Ben's people. For years I thought it was a Christmas tradition for him to have snickerdoodles, but apparently I was mistaken and you can have them anytime. Therefore, I shall!

Cookie

1 cup (8oz/225gr) butter at room temperature

1½ cups sugar

2 large eggs

2 tsps. vanilla

2¾ cup flour

1½ tsps. cream of Tartar

½ tsp baking soda

1 tsp salt

Cinnamon-Sugar Topping

¼ cup sugar (2 Tbsps.)

1½ Tbsps. cinnamon (3½ tsps.)

1. Place oven rack in the top ⅓ of the oven. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar for 4 to 5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1 to 2 minutes longer until you feel that it has fluffed up enough. 
3. Stir in the flour, cream of tartar, baking soda, and salt, just until combined. 
4. In a small bowl, stir together the sugar and cinnamon. 
5. If time allows, wrap the dough and let refrigerate for 20 to 30 minutes.  
6. Roll into small balls (½ oz to 1 oz) until round and smooth. 
7. Drop into the cinnamon-sugar mixture and roll to cover either half or the whole ball of dough. 
8. Place on the parchment paper lined baking sheet, cinnamon sugar-coated face up, and gently flatten to a thick 1¼" disc. 
9. Bake for 15 minutes or until the edges just start to brown.  Let cool for several minutes on the baking sheet before removing from the pan. 

NOTE: Do not freeze, or freezing is not recommended - it changes the texture.