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Snickerdoodles

A great one will manage to be both crisp at the edges and soft nearly to the point of cakiness in the middle. Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use. Adapted from Martha Stewart

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°

Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. Cream butter and 1 1/2 cups sugar, until light and fluffy, about 2 minutes. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

Chilling the dough for an hour (or you can overnight) before scooping it, aids forming into balls.

Combine remaining 1/4 cup sugar and the ground cinnamon.

Use a small ice-cream scoop* to form 1 1/4-inch balls of the dough, and roll in cinnamon sugar.

Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.

Notes

Betty Crocker uses half butter, half shortening (1/2 cup of each)
If using self-rising flour, omit the cream of tartar, baking soda and salt.