Snickerdoodles

Preheat the oven to 375°F. Using a hand mixer or stand mixer, cream the butter and sugar until it’s light and fluffy. Beat in the egg and vanilla. In another bowl, whisk together the flour, salt, baking soda and cream of tartar. Gradually beat the flour mixture into the creamed mixture.

In a shallow bowl, combine the cinnamon and remaining 2 tablespoons of sugar.

Using your hands or a cookie scoop, shape the dough into small 1-inch balls.

Roll each dough ball in the cinnamon-sugar mixture. Place them 2 inches apart on ungreased baking sheets.

Bake the cookies until they’re nice and light brown, 10 to 12 minutes. Remove the cookies from the pans to wire racks to cool to room temperature. Editor’s Tip: If your snickerdoodles come out of the oven already looking well done, you may have left them in a bit too long. The trick is to underbake them slightly. They’ll continue cooking for a minute or so after you take them out of the oven, so err on the side of just underdone.