INGREDIENTS
2 cup Softened Butter (Sweet Cream, Salted)
3 cup Granulated Sugar
4 Large Eggs
2 teaspoons Vanilla Extract
2 teaspoons Baking Soda
4 teaspoons Cream of Tartar
1/2 teaspoon Kosher Salt
5 1/2 cups All-Purpose Flour
1/4 cup Granulated Sugar
2 heaping teaspoons of Ground Cinnamon

INSTRUCTIONS

Cream the butter and granulated sugar until completely combined.

Add in eggs and vanilla and mix until the dough is fluffy.

Add in baking soda, salt and cream of tartar.

Finally, mix in the flour, a third at a time.

Refrigerate the dough for 2 hours.

Measured 2.5 oz. of cookie dough for each cookie. Roll the dough into a ball.

Place the cookie dough ball in the cinnamon sugar mixture (1/4 cup sugar and 2 heaping teaspoons
of cinnamon.)

Keep the dough in the refrigerator between batches. The Cinnamon Sugar on the outside of the
Snickerdoodle cookie will bake up nicer if it is applied to refrigerated dough.

Bake the cookies in a 400 degree oven for 7-9 minutes