Soft & Chewy Snickerdoodle Cookies

0 Preheat oven to 350°F. Line cookie sheets with parchment paper.
1 In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
2 In a large bowl, use an electric mixer to beat butter and sugar until creamy. Add eggs, one at a time, beating until combined.
3 Gradually add dry ingredients to wet ingredients, mixing until combined.
4 In a small bowl, combine 1 tbsp cinnamon and 2 tablespoons of sugar.
5 Scoop cookie dough onto prepared cookie sheets, using a tablespoon or cookie scoop. Roll each scoop of dough into a ball, then roll in cinnamon-sugar mixture.
7 Some people chill their snickerdoodle dough before baking! You can but you don't have to. I actually didn't for this recipe. If you chill the dough, it'll result a little bit of a thicker cookie so you can decide. Just chill the dough balls for 30 minutes- 2 hours. Then bake.
6 Bake for 10-12 minutes, or until edges are golden brown. Allow to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!