Snickerdoodles

Step 1Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Step 2In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt until thoroughly combined. Set aside.

Step 3In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and 1¼ cups of the granulated sugar. Beat on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, then beat in the eggs, 1 at a time, on medium speed. Beat in the vanilla. Scrape down the sides of the bowl again. With the mixer on low speed, slowly add the dry ingredients and beat until combined.

Step 4In a medium bowl, whisk together the cinnamon and the remaining 6 tablespoons granulated sugar. Using a 2-tablespoon cookie scoop, form balls of dough and gently roll them in the cinnamon sugar, coating generously. Transfer to the prepared baking sheets, spacing the dough balls about 3 inches apart.

Step 5Bake in batches, rotating the pans halfway through, until puffed and just barely set in the center, 8 to 10 minutes (the cookies will continue to set as they cool). Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.