1 cup (2 sticks) butter
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Cinnamon Sugar:

2 tbsp. sugar
2 tsp. cinnamon

In a large mixing bowl cream at medium speed butter, sugar and eggs until light and fluffy. Scraping sides of bowl occasionally. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate dough 30 minutes.

Preheat oven to 375°F.

Combine sugar and cinnamon. Form dough into balls (walnut sized) and roll in sugar-cinnamon mixture. Place 2-inches apart on baking sheet.

Bake at 375°F for about 10 to 12 minutes or until golden brown. Remove and cool on rack.

Note: Snickerdoodles will puff up at first and then flatten out during baking.