Lauren's Snickerdoodles

By Mother

Ingredients

• 8 oz. (two sticks) unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 3/4 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 2 teaspoons groung mexican cinnamon

Preparation

Step 1

Line two half sheet pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar, beating on high speed until light. Add the eggs, one at a time. Scrape the sides of the bowl and add the flour, cream of tartar, baking soda, and salt and mix just until incorparated.
Scoop the dough into 1 1/4 inch balls and place them on the prepared pans. Loosley cover each pan with plastic wrap and freeze the balls for 6 hours.
Preheat the oven to 350 degrees.
In a small bowl mix the granulated sugar and cinnamon.
Roll the balls in the cinnamon sugar mixture. Place them 2 inches apart on prepared pans. Bake for 8 - 10 minutes, until set.
Cool on wire racks.