Snickerdoodles

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Allow the butter to come to room temperature if not already softened.

In a large mixing bowl, cream together the softened butter and 1½ cups of granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.

In a small bowl, combine 2 tablespoons of granulated sugar with 2 teaspoons of cinnamon to make the coating mixture. Stir together until evenly blended.

Roll the dough into 1-inch balls using your hands, then roll each ball thoroughly in the cinnamon-sugar mixture to coat all sides evenly.

Place the coated dough balls about 2 inches apart on the prepared baking sheets. Do not flatten them, as they will spread naturally during baking.

Bake in the preheated oven for 10 to 12 minutes, until the edges are just set but the centers still appear slightly underdone. Avoid overbaking to preserve their soft, chewy texture.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.