Vanilla Cinnamon Snickerdoodles

1.Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

2.In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.

3.In a large bowl, using an electric mixer, cream the softened butter with 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.

4.Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract until fully incorporated.

5.Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.

6.In a small bowl, combine the remaining ½ cup granulated sugar with 2 tablespoons of ground cinnamon to create the cinnamon sugar coating.

7.Using a tablespoon or cookie scoop, portion dough into 1 ½-inch balls. Roll each ball thoroughly in the cinnamon sugar mixture to coat evenly.

8.Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

9.Sprinkle the remaining 1 tablespoon of ground cinnamon lightly over the tops of the cookies for an extra cinnamon aroma.

10.Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have a crackled appearance but the centers remain soft.

11.Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

12.Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.