Snickerdoodles

Ingredients

• 2 sticks (1/2 pound) unsalted butter, softened
• 1 1/2 cups plus 2 tablespoons sugar
• 2 large eggs, lightly beaten
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon

Steps

1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter with 1 1/2 cups of the sugar until light and fluffy. Beat in eggs. Add flour, cream of tartar, baking soda and salt and beat at low speed until a smooth dough forms. Cover dough with plastic wrap and refrigerate until firm, at least 1 hour, or overnight.
2. Preheat oven to 350°F. Mix the remaining 2 tablespoons of sugar with cinnamon in a small bowl. Scoop dough into tablespoon-size balls and roll in cinnamon sugar to coat. Arrange cookie balls 2 inches apart on baking sheets and bake for about 20 minutes, or until cookies golden on the bottom. Leave cookies on baking sheets for 2 minutes to cool slightly so they hold their shape, then transfer them to a rack to cool completely.