Step 1

GET READY: Stir together flour, baking soda, salt, and cream of tartar with a whisk until well incorporated. Place oven rack in center of oven (don't preheat yet).

Step 2

MAKE DOUGH: Cream softened butter with 2 cups granulated sugar, until light and fluffy.  Add eggs, one at a time, beating well and scraping down sides of bowl with a rubber spatula as needed. Add vanilla extract. Add dry ingredients gradually and mix on low speed until just combined.

Step 3

CHILL DOUGH & MAKE CINNAMON-SUGAR: Cover and refrigerate the dough at this point for about 1 hour or until easy to handle. Meanwhile, whisk reserved sugar with cinnamon in a small bowl until well incorporated. Set aside.

Step 4

SHAPE INTO DISCS & PRE-HEAT OVEN: Preheat your oven 350 degrees F. Scoop snickerdoodle dough with large (2-inch) ice cream scoop, scraping extra dough from bottom of scoop, to form half of a sphere. Release pressed dough into cinnamon-sugar mixture. Alternatively, roll 2 oz. portions of dough between your hands to form balls. Working with about three portions of dough at a time, dredge in the cinnamon-sugar. A spoon makes this step easier.

Step 5

BAKE: Arrange 8 cookies to each cookie sheet, as they are big and will spread some. Bake cookies for 12-14 minutes. Keep in mind, if you're baking more than one cookie sheet at a time, they may need to be rotated and baked longer. Let cookies rest on cookie sheet for at least a few minutes until firm enough to remove with a spatula onto cooling rack to cool completely.