Snickerdoodles

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat together the butter and sugar at medium speed until light and fluffy. Scrape down the sides of the bowl. Add eggs and vanilla and mix again until combined. Add dry ingredients (flour through salt) and mix until just incorporated.

Place dough into the refrigerator for 20-30 minutes before scooping and rolling cookies.

Once the dough has chilled, combine the coating ingredients in a shallow bowl. Using a tablespoon-sized cookie scoop (see note), scoop out the dough and form into balls. Roll balls in the cinnamon and sugar mixture.

Place balls onto the baking sheet with about 2 inches between them. Bake in your preheated oven for about 10-11 minutes, rotating the baking sheets halfway through. Remove from oven.

Allow the cookies to cool on the pan for 5 minutes and then transfer them to a wire rack to cool completely.

Note: I used a tablespoon and a half-sized ice cream scoop and this recipe yielded approximately 3 dozen cookies.