Classic Snickerdoodle Cookies

1Preheat your oven to 190°C (375°F) and line two large baking sheets with parchment paper.

2In a large bowl, cream together the softened butter and 1 1/2 cups sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

3Add the eggs (2 large) one at a time, beating well after each addition, then stir in the vanilla extract (2 tsp).

4In a separate medium bowl, whisk together the flour, cream of tartar (2 tsp), baking soda (1 tsp), and salt (½ tsp) until well combined.

5Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.

6In a small shallow bowl, stir together the 3 tablespoons of sugar and 1 tablespoon of cinnamon for the coating.

7Roll the dough into 1-inch balls (about the size of a walnut) using your hands.

8Roll each dough ball in the cinnamon-sugar mixture until evenly coated and place them on the prepared baking sheets, spaced 2 inches apart.

9Bake for 10 to 12 minutes until the edges are set and lightly golden, but the centers still look soft and slightly puffed.

10Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.