Traditional Snickerdoodle Recipe

Preheat oven to 350 degrees.
In a large bowl, combine the butter and 1 1/2 cups sugar for 5 minutes to form a light and fluffy cream. Add in the eggs and vanilla and continue to mix for another 2 minutes. Then add in the flour, cream of tartar, baking soda, and salt and stir until well combined.
Using a small bowl, simply stir together sugar and cinnamon until evenly mixed. Cover the cookie dough with plastic wrap and place in the refrigerator for at least 30 minutes to allow it time to chill.
Remove the Snickerdoodle cookie dough from the fridge and roll into small dough balls about 1 1/2 inches in diameter until round and even. Combine the remaining 1/4 cup sugar and cinnamon into a small bowl and stir to evenly combine. Roll dough balls into the cinnamon-sugar mixture to coat completely.
 Place dough balls on a baking sheet lined with parchment paper and bake for about 10 minutes. Before serving, allow the cookies to cool on the baking sheet or cooling rack. Serve and enjoy!

Note: for flatter Snickerdoodle cookies

If you prefer flatter Snickerdoodle cookies, simply use the round side of a spoon to press down the center of the dough ball to create a divot before baking. This will help prevent the dough from rising up in the middle and will result in a flatter cookie.