Snickerdoodles

This is a super yummy and easy snickerdoodle recipe. I usually make the balls of dough rather large, like a golf ball and they spread out into giant buttery cookies!

Grease cookie sheets, place baking racks in top 1/3 of oven, and preheat oven to 350.

Sift together in a bowl:
1 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

In mixing bowl beat on medium speed until very fluffy and well blended:
1/2 lb (2 sticks) unsalted butter, softened
1 1/2 cups sugar

Add to butter mixture and beat until well combined:
2 large eggs

Stir flour mixture into butter mixture until well blended and smooth. Roll into 1 1/4 inch balls (if you want 3 dozen 3 1/2" cookies, larger for fewer but larger cookies). Roll balls in a mixture of:
1/4 cup sugar
4 tsp ground cinnamon

Place balls 2 3/4" apart or further if you made larger balls.

Cook 1 sheet at a time, until the cookies are light golden brown at the edges, 8 - 11 minutes. If you are feeling ambitious, rotate the sheet 1/2 way through baking time for even browning. Let stand on cookie sheet for a couple minutes, then transfer to cooling racks. Let cookie sheets cool between batches or cookies may spread too much.