Best Ever Snickerdoodles

I don't know when it happened, but at some point in the past few years I went from being a chocoholic to someone who complains when dessert is too sweet. I mean, what is that? I never, ever thought I'd become one of those people. But I am. 

Anyway, give me a choice and I'll choose a cookie over cake any day, though it can't just be any cookie; there can't be too much chocolate, and it preferably needs to be fluffy and soft and slightly undercooked. Maybe that's why I love snickerdoodles so much. 

I've been searching for the perfect snickerdoodle recipe for years now. Sometimes they end up too dense or too round or too sweet. This recipe, however, might just make for the perfect snickerdoodle. 

Best Ever Snickerdoodles

2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup of unsalted butter, softened
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons sugar
1 tablespoon cinnamon
Preheat oven to 350 degrees. Mix together flour, cream of tartar, baking soda, and salt in a salt bowl. With a mixer, cream butter and sugar together until light and fluffy. Add eggs slowly, then vanilla extract. Gradually add dry ingredients until just blended. 
You can chill the dough, but I didn't do this for the first batch and they turned out perfectly. When you're ready to bake the cookies, just mix together the additional sugar and cinnamon. Roll out small balls of dough, about one inch in diameter, and roll in the cinnamon/sugar mixture. Place on cookie sheet, about two inches apart, and bake at 350 for ten minutes. Don't overbake! Sometimes they taste better if they're slightly undercooked.

Recipe via Brown Eyed Baker