Snickerdoodles

In a small bowl, whisk together the 1/4 cup sugar and 1 1/2 tablespoons cinnamon for the coating. Set aside.

In a large mixing bowl, beat the softened butter and 1 1/2 cups sugar together until pale and fluffy (about 3-4 minutes). Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

In a separate bowl, sift the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until a soft dough forms.

Scoop the dough and roll it in your hands to form 1 1/2-inch balls. Drop the balls into the cinnamon-sugar mixture and roll them around until completely coated.

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set and the centers are puffed but still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.