Fluffy Snickerdoodles

Directions

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   1. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
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   2. Whisk together the flour, cream of tartar, baking soda and salt in a bowl. Set aside.
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   3. Cream together the butter and sugar until pale and fluffy, it should have a very light and fluffy texture (think mousse, kinda).
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   Add the eggs, one at a time, beating well after each addition (just when you think you've beaten the eggs well enough, beat some more).
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   Beat in the vanilla.
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   4. Gradually stir in the flour mixture, slowly beating just until the flour is blended.
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   5. Chill the dough for at least 30 minutes (it will make forming the dough much easier).
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   6. In the meantime, mix together the sugar and cinnamon in a small bowl.
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   7. Heat the oven to 350 degrees.
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    Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
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    8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
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    9. Chill the dough and cookie sheets between batches.
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    10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. And if you're super daring - eat one fresh out of the oven (it'll be hard to stop yourself) or grab some nutella, make a snickerdoodle/nutella sandwich, and prepare yourself for a heart attack.