Soft & Puffy Snickerdoodle Cookies

1. For the cookie dough, beat butter and sugar until light and fluffy. 2. Beat in 1 egg at a time until combined, scraping mixture off the sides of the mixing bowl as you go. 3. Beat in vanilla until combined. 4. In a separate bowl, stir together the flour, cream of tartar, baking soda and salt. 5. Mix the dry ingredients into the wet until combined. 6. Wrap your dough in plastic wrap and chill at least 2 hours before baking. 7. Meanwhile, mix the cinnamon and sugar for the cookie coating. 8. After 2 hours, preheat your oven to 350 degrees F. Shape your cookie dough into 1 1/2 inch balls and roll in the cinnamon sugar mixture until completely covered. Place on an ungreased baking sheet about 2 inches apart. Bake for 14 to 16 minutes or until barely light brown around the edges. Remove from the oven when the centers are still a little undercooked... the cookies will continue to firm up after they are out of the oven. Baking times will vary depending on your oven and baking sheet. 9. Cool on wire racks completely before storing in air tight containers. Enjoy a couple when they're warm!