Small Batch Snickerdoodles

Preheat the oven to 350F (180C) and line 2 baking sheets with parchment paper.
Combine the dry ingredients. In a medium bowl, combine together the flour, cream of tartar, baking soda, and salt. Set aside.
Combine the wet ingredients. In a separate medium bowl, use a mixer or stand-mixer to cream the butter and sugar until creamy and light in color (about a minute). Then add in the egg and vanilla extract and mix until combined (about 15-30 seconds). Do not overmix or the butter may curdle.
Combine the dry ingredients into the wets and mix until combined (about 10-15 seconds). The dough will be soft but not sticky, you should be able to roll it with your hands with no problems.
Roll into cinnamon sugar. Make the cinnamon sugar by adding sugar and cinnamon to a small bowl or plate. Roll about 1 tablespoon of cookie dough until round and smooth, then roll it into the cinnamon sugar twice and place it onto your prepared baking sheets.
Bake for 8-10 minutes or until puffy but still soft in the center. Remove them from the oven, allow the cookies to sit on the baking sheet for a few minutes before transferring them to a cooling rack to cool down completely. Enjoy!