Snickerdoodles

Preheat oven to 350 degrees

Gather all ingredients and measure them.

Combine the butter and sugar in a mixing bowl and beat on medium-high speed until creamed, about 3 minutes.

Scrape down the sides of the bowl, and add the eggs and vanilla. Beat on medium-high speed until light and fluffy, about 3 minutes.

Add the flour, baking soda, cream of tartar, and salt beat on medium until well blended.

Form the dough into balls, approximately 2 tablespoons.

Roll the doughballs in the sugar and cinnammon mixture. Place on a parchment paper lined cookie sheet.

Bake until light brown - be careful not to overbake or cookies will be crunchy.

Cookies can be stored in an airtight container for 3-4 days. Can freeze well for 2-3 weeks.