Puffy Snickerdoodle Cookies

Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.

In a medium bowl stir together flour, cream of tartar, baking soda and salt; set aside.

In a large mixing bowl beat together butter and sugar until light and fluffy. Add the egg and beat until combined. Beat in the vanilla. Gradually add the flour mixture into the sugar mixture and beat until just combined.

Cover the bowl with a sheet of plastic wrap and chill the dough for at least 30 minutes.

In a small shallow bowl mix together the sugar and cinnamon.

Roll the dough into 1-inch balls and roll in the cinnamon and sugar mixture to coat.

Place dough balls onto prepared cookie sheet about 2 inches apart and bake for 10 minutes, until lightly golden on the bottom. Remove pan from oven.

Let cookies rest on baking sheet for 2-3 minutes and then remove them to a cooling rack. Store cookies in an airtight container.