Snickerdoodle Cookies

Ingredients & Measurements:
2 ¾ cup (405g) all purpose flour
2 tsp. (10g) cream of tartar
1 tsp. (7g) baking soda
1 tsp. (6g) salt
1 cup unsalted butter, room temperature
¾ cup (160g) granulated sugar
¾ cup (160g) brown sugar
2 large eggs, room temperature
1 tsp. (6g) vanilla extract

Topping:
3 Tbsp. (45g) granulated sugar
3 tsp. (5g) ground cinnamon

Instructions:
Step 1: Make Dough
In a large bowl cream together the butter with the sugars until light and fluffy. Add eggs and mix well. In a medium bowl combine the flour, cream of tartar, baking soda, and salt. In two batches mix the flour mixture into the sugar butter mixture.

Chill dough in the refrigerator for 30 minutes.

Step 2: Preheat oven to 350 degrees F. 
Combine the 3 Tbsp. of granulated sugar and 3 tsp. of cinnamon in a small bowl. Scoop chilled cookie dough onto baking sheet lined with parchment paper. Roll scooped cooking dough into a ball and roll around in the sugar cinnamon mixture. Place on cookie sheet and bake for 10-12 minutes. Until cookies are just golden brown.

Let cookies sit on cookie sheet for 3-5 minutes then transfer to a cooling rack. Allow to cool for 20 minutes, then enjoy! Store in an airtight container on the counter for up to 5 days.