Snickerdoodles

•1/2 cup butter, softened

• 1 cup sugar

• 1/4 teaspoon baking soda

• 1/4 teaspoon cream of tartar

• 1 large egg

• 1/2 teaspoon vanilla

• 1 1/2 cups all purpose flour

• 4 Tablespoons granulated sugar

• 1 1/2 teaspoons cinnamon

Directions

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour. Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon.

Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool. From the Wellesley Cookie Exchange Cookbook