Preppy Kitchen's Soft & Chewy Snickerdoodles

Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt; set aside.

In a stand mixer fitted with the paddle attachment (or large bowl with hand mixer), beat the softened butter and 1 cup sugar on medium speed for about 3 minutes until light and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture and mix just until combined without overworking.

In a small bowl, stir together the ⅓ cup sugar and 1 ½ teaspoons cinnamon for the coating.

Portion dough into 1 ½ tablespoon-sized balls, roll into smooth spheres between your palms, and roll thoroughly in the cinnamon sugar.

Place dough balls 2 inches apart on the baking sheets.

Bake one sheet at a time for 9 to 10 minutes until puffed and lightly wrinkled around the edges.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.