Snickerdoodle Cookies

In a medium bowl, whisk flour, cream of tartar, salt, and baking soda until combined. In a large bowl, using a handheld mixer on medium-high speed, beat butter and 1 1/4 c. sugar until creamy. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla. Add dry ingredients and beat on low speed until just combined. Cover and refrigerate until chilled, at least 1 hour and up to overnight.

Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment. In a small bowl, whisk cinnamon and remaining 1/4 c. sugar.

Using a medium cookie scoop (about 2 Tbsp.), scoop dough and roll into balls. Toss balls in cinnamon sugar and arrange on prepared sheets, spacing 2" apart.

Bake cookies, rotating trays top to bottom halfway through, until puffed and edges are just set, 10 to 12 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.