Classic Chewy Snickerdoodles

Using a mixer, and the paddle attachment, cream together the butter, 1 1/4 cups sugar, and brown sugar.

Add the eggs one at a time, mixing well after each egg is added. Add vanilla extract and mix until combined.

In a different medium size bowl, add flour, baking powder, salt and 1 teaspoon cinnamon. Whisk together until well combined. Gradually add the dry ingredients to the wet mixture and mix until combined.

Cover the bowl with plastic wrap and chill for 15 minutes in the refrigerator. Note this step is optional and not necessary, it does make it easier to roll the dough into balls.

In a small bowl mix together 4 Tablespoons sugar and 1 1/2 teaspoons of cinnamon to create the cinnamon sugar topping.

Preheat oven to 350° and prepare two large baking sheets with parchment paper, or silicone baking mats.

Roll the dough into 1-inch balls. Roll the balls in the cinnamon sugar topping. Place on the prepared baking mat 3-4 inches apart. Bake cookies in preheated 350° for 8-10 minutes, rotating the baking sheets half way through the cook time on the oven racks.

Cookies are done when edges are set and slightly golden brown and tops have puffed up in the center. Place baked cookies on cooling rack to cool completely. The centers will fall slightly as they cool creating delicious delicate wrinkles.