Thin and Crispy Snickerdoodle Cookies

Yield: 50 cookies

1 cup (2 sticks) butter, softened

1-1/2 cups sugar

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 ea eggs

2-3/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons cinnamon

Cream butter and sugar together until smooth. Add cream of tartar, baking soda, and salt. Add eggs to the side of the bowl and mix until frothy. Combine with the rest of mix until smooth. Add the flour, one cup at a time, until combined. Combine sugar and cinnamon in a separate small bowl. Roll dough into a tablespoon sized ball and the coat with cinnamon sugar mixture.

Bake at 400 degrees for 9 minutes or until edges are slightly brown. Cookies will puff then flatten. Let cool completely before removing and serving.