Snickerdoodles

Preheat oven to 375ºF. Grease cookies sheets, or line them with parchment paper. Set aside.

Sift flour, cream of tartar, baking soda and salt into a bowl, and set aside.

Cream butter and both sugars on medium speed for several minutes until it is light and fluffy. Add the egg and vanilla and mix to combine.

Add the flour mixture in two batches, making sure the first half is incorporated before adding the second. Stop when the second batch is fully combined.

For the cinnamon sugar, stir together cinnamon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart. Flatten the balls slightly with the palm of your hand.

Bake at 375ºF for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crispy cookie. Cool the sheets on wire racks for a few minutes, then transfer cookies directly onto the racks to let them cool.

Makes approximately 24 cookies.