Snickerdoodle Cookies

Preheat oven to 350F (176C) degrees.
Cream together the butter and sugar with an electric mixer until light and fluffy. Then add eggs, one at a time, until well incorporated. Then add vanilla, until combined.
In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Then add the dry mixture to your butter mixture in thirds until well combined.
Then in a small bowl combine the sugar and cinnamon until combined.
There is no need to refrigerate the dough! It's better if you bake right away, they will spread out nicer that way.
Portion out the dough with a 2” (5 cm) ice cream scooper. Roll in the cinnamon sugar. And place 5 dough balls on a parchment lined cookie sheet to allow room to spread.
Bake for 11-13 minutes. Until tops are cracked and cookies are golden brown around the sides.