Snickerdoodles

2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup butter or regular margarine, softened
1 3/4 cups sugar, divided
2 large eggs
4 tsp cinnamon

Combine flour, cream of tartar, baking soda, and salt in a medium bowl. Beat butter, 1 1/2 cups sugar, and the eggs in a mixer bowl at medium speed until light and fluffy. With a mixer at low speed, beat in dry ingredients until well blended. Refrigerate for one hour. Preheat oven to 375 F. Combine remaining 1/4 cup sugar and the cinnamon in a shallow bowl. Shape chilled dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place about 3 inches apart on ungreased cookie sheets. Bake for 12 to 14 minutes or until golden brown. Transfer to wire rack to cool. Makes about 4 1/2 dozen.