1. Preheat oven to 350 degrees.

2. Combine the flour, cream of tartar, baking soda, and salt in a separate bowl.

3. In a large mixing bowl, cream the butter and sugar for 4-5 minutes until light and fluffy.  

4. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 2-3 minutes longer (Here’s a fun tip! Creaming the mixture after adding the eggs for the maximum time will result in a more cake like texture. If you like your snickerdoodles extra chewy, try creaming for just 30 seconds to a minute instead).

5. Now add the dry ingredients you combined in a separate bowl, and mix everything together.

6. There is no need to chill your dough unless you can’t complete the process right away. If you cannot complete immediately chill, but allow dough to come to room temperature before baking.

7. In a small bowl, stir together sugar and cinnamon. 

8. Roll your dough into small balls until round and smooth. Drop them into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time to ensure the cookie balls are completely covered. 

9. To make flatter snickerdoodles, press down in the center of the ball before placing them in the oven. This helps to keep them from puffing up in the middle.

10. Place your cookies on a parchment paper-lined baking sheet and bake for 9-11 minutes. Remember that you just want the edges to turn golden brown. The center may not look done to you yet, but trust the process. 

11. Let the cookies cool for several minutes on the baking sheet before removing them from the pan. 

12. Serve and Enjoy!