1. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
2. Whisk together the flour, cream of tartar, baking soda and salt in a bowl. Set aside.
3. Cream together the butter and sugar until pale and fluffy, it should have a very light and fluffy texture (think mousse, kinda).
Add the eggs, one at a time, beating well after each addition (just when you think you’ve beaten the eggs well enough, beat some more).
Beat in the vanilla.
4. Gradually stir in the flour mixture, slowly beating just until the flour is blended.
5. Chill the dough for at least 30 minutes (it will make forming the dough much easier).
6. In the meantime, mix together the sugar and cinnamon in a small bowl.
7. Heat the oven to 350 degrees.
Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
9. Chill the dough and cookie sheets between batches.
10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. And if you’re super daring – eat one fresh out of the oven (it’ll be hard to stop yourself) or grab some nutella, make a snickerdoodle/nutella sandwich, and prepare yourself for a heart attack.
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Silvia on 12.30.2009
I agree with abbie about the cinnamon, so I used 2 teaspoons instead of Tablespoons. Make sure you chill the dough. The colder and firmer the dough, the better the cookie comes out. My husband loved these cookies, recipe is definitely a keeper.
abbie on 7.25.2009
These were very cake like instead of chewy. I had to add more sugar for the cinnamon and sugar mixture because my kids thought the first batch was to “cinnamony”