Snickerdoodles

Whisk together the flour, cream of tartar, baking soda (see note below) and salt in a bowl. In a separate bowl, cream together butter and 3/4 cup sugar. Add the egg and vanilla and beat until combined. Chill for at least 1 hour or overnight.

Once chilled, preheat oven to 400ºF. In a small bowl, stir together remaining 1/4 cup sugar and cinnamon. Divide the dough into 2 tablespoon balls, flatten the balls slightly with the palm of your hands, and coat them in the cinnamon sugar mixture. Place on a parchment or foiled baking sheet.

Bake for 8 minutes. Let cool slightly then transfer to a baking sheet to cool completely. Enjoy!

Note: Make sure your baking soda is still active! To test it, throw 1/2 a teaspoon into water. It should bubble rapidly. If this happens, still use the cream of tartar and baking soda like stated in the directions. If your baking soda isn’t still active, omit cream of tartar and reactivate the baking soda in 2 teaspoons white vinegar or lemon juice. Pour the lemon juice plus 1/2 teaspoon baking soda mixture into the batter.