Snickerdoodles

Steps

1. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
2. Using a mixer on medium speed, cream the butter and the 1 1/4 cups sugar in a large bowl until pale and fluffy, about 3 minutes. Mix in the eggs, one at a time, and then the vanilla.
3. Mix in the flour mixture on low speed until no dry flour remains. Cover and refrigerate for 30 minutes so the dough is easier to roll.
4. Heat the oven to 375°F. Line two 13-by-18-inch baking sheets with parchment paper.
5. In a shallow bowl, stir together the 1/3 cup sugar and the cinnamon.
6. Shape the dough into balls about 1 1/2 tablespoons each. Turn each ball in the cinnamon sugar until it is completely covered, and arrange 12 on each pan with 2 inches between them.
7. Bake for 9 to 11 minutes, one pan at a time, until the rims are barely golden and the middles look puffy and a little underdone. The tops settle into crinkles as the cookies cool.
8. Give them 5 minutes on the pan to firm up before moving them to a wire rack.

Good to know

• Freeze the cinnamon-sugar-coated balls for up to 3 months and bake them from frozen, adding 1 to 2 minutes.
• Baked snickerdoodles stay soft for up to 5 days in a tightly closed container on the counter, or up to 3 months in the freezer.
• For a softer, chewier cookie, use 1/2 cup packed light brown sugar in place of 1/2 cup of the granulated sugar in the dough.
• Add a pinch of nutmeg or cardamom to the cinnamon sugar for a little extra holiday spice.