Snickerdoodle Cookies

PREHEAT the oven to 350°.

CREAM together the butter and sugar in a standing mixer with the paddle attachment until it becomes light and fluffy, about 6 to 8 minutes.

ADD 1 egg at a time into the creamed butter mixture until it is combined and then pour in the vanilla.

COMBINE the flour, cream of tartar, baking powder, salt and cinnamon in a medium size bowl and slowly add it to the creamed butter mixture making sure to stop the mixer to scrape to combine all of the ingredients.

MIX together 2 teaspoons of ground cinnamon and ¼ cup of granulated sugar until combined and set aside.

ROLL the cookie dough into 1” inch balls until there are 36.

ROLL the cookie dough balls into the cinnamon and sugar topping mixture and place on Reynolds Kitchens^® Cookie Sheets with Parchment Lining.

PRESS the cookies down slightly using the back side of a spoon to help flatten them.

BAKE the cookies on 350° for 13-15 minutes or until the edges are lightly brown and the centers are still soft.