How to make it

1. Heat the oven to 375°F.. Line two baking sheets with parchment paper so nothing sticks.
2. Mix the dry ingredients.. Whisk the flour, cream of tartar, baking soda and salt together in a bowl. Cream of tartar is what gives snickerdoodles their classic tangy chew.
3. Cream the butter and sugar.. Beat the softened butter and sugar together with the mixer for about 2 minutes until light and fluffy. Then beat in the eggs one at a time and the vanilla.
4. Bring it together.. Add the dry mixture to the wet mixture a little at a time, mixing on low just until combined. Do not overmix.
5. Roll in cinnamon sugar.. Stir the 1/4 cup sugar and cinnamon together in a small bowl. Scoop the dough into balls about the size of a golf ball and roll each one in the cinnamon sugar.
6. Bake 10–12 minutes.. Place the balls 2 inches apart on the sheets. Bake until the edges are set and the tops are crackled but the centers still look a little soft.
7. Cool on the pan.. Let them sit on the hot pan for 5 minutes to finish setting, then move to a rack.