Soft & Chewy Snickerdoodle Cookies

Pre-heat oven to 350 degrees.

In a medium mixing bowl, sift flour, baking soda and cream of tartar together. Whisk in salt.

With a stand mixer using medium speed, cream butter and sugar until light and fluffy.

Add eggs at a low speed for 15 to 30 seconds (over-whipping the eggs could cause the cookies to expand too much during baking and then deflate).

Add vanilla and mix.

Add combined dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined.

For sugar coating, combine sugar and cinnamon. Adjust sugar and cinnamon proportions to your preference.

Shape dough into balls (2 tablespoons each). Yields 24 cookies.

Roll cookie dough balls into sugar mixture until covered. Place on a baking sheet lined with parchment paper, 2 inches apart (2 baking sheets in total).

Bake for 10-12 minutes then transfer cookies onto a rack to cool completely.