Vanilla Snickerdoodle Cookies

Directions

1. In a medium mixing bowl, whisk together flour, cream of tartar, salt and baking soda. Set aside.
2. Using a stand or hand mixer, cream together butter and sugar at medium-high speed for 4 to 5 minutes. Add vanilla extract and vanilla paste, continuing to mix, then add eggs one at a time. Mixture should be light and fluffy.
3. Reduce speed to low, add flour mixture, and mix just until combined. Don't overmix.
4. Chill dough in refrigerator for 30 minutes.

1. Preheat oven to 350 degrees.
2. In a small bowl, stir together sugar and cinnamon. Line a baking sheet with parchment paper.
3. Hand-shape chilled dough into balls about ping-pong-ball size. Roll each in cinnamon-sugar mixture to coat well.
4. On prepared baking sheet, place cookie balls 2 to 3 inches apart. Using the bottom of a glass measuring cup or large drinking glass, press cookie balls to flatten to a depth of 1/2 inch.
5. Bake on center rack for 7 to 8 minutes. Cookies should come out slightly under-baked, so they are soft enough to bite into once frozen if using for ice cream sandwiches. Cool cookies completely on wire rack. Store in an airtight container.