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Snickerdoodles

• 1 1/2 cups white sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 2 large eggs
• 2 3/4 cups flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 tablespoons cinnamon

Instructions:
Preheat oven to 400F. In a large bowl, combine 1 1/2 cups sugar and softened butter; blend on low until fluffy. Blend in vanilla and eggs. Sprinkle cream of tartar, baking soda, and salt on top of mixture, blend. Slowly blend in flour, increasing speed as needed, until evenly mixed. On a small plate, mix 2 tablespoons white sugar and 2 tablespoons cinnamon. Shape dough into 1-inch balls; place ball on plate and press lightly. (Cookie should still be at least 1/2-inch thick.) Place coated-side up, 2 inches apart on an ungreased cookie sheet. Bake at 400F, 8 minutes for chewy, 10 minutes for crispy. Remove from baking sheet immediately. If you want them to stay chewy, place in airtight container when still slightly warm.