Snickerdoodles

• 3/4 cup – unsalted butter
• 1-1/2 cups plus 3 Tbsp. – granulated sugar, divided
• 2 – large eggs
• 2 teaspoons – vanilla extract
• 3 cups – Swans Down Cake Flour
• 2 teaspoons – cream of tartar
• 1 teaspoon – baking soda
• 1/4 teaspoon – salt
• 1 tablespoon – ground cinnamon

Preheat oven to 350°. Line 3 baking sheets with parchment paper.

In a large bowl, beat butter and 1½ cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together Swans Down® Cake Flour, cream of tartar, baking soda, and salt. Gradually add flour mixture to butter mixture, beating until combined.

In a small bowl, stir together cinnamon and remaining 3 tablespoons sugar. Using a 1-inch spring-loaded ice cream scoop, scoop dough into mounds. Roll each mound into a ball, and roll balls in cinnamon-sugar mixture, coating completely. Place 2 inches apart on prepared pans.

Bake until edges are just beginning to brown, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

Makes 36 cookies