Looking for a recipe for snickerdoodles that uses cream of tartar so give me a step by-step that is easy to read. Add a bit of cute or familiar language throughout.
system
Looking for a recipe for snickerdoodles that uses cream of tartar so give me a step by-step that is easy to read. Add a bit of cute or familiar language throughout.
user
Soft and Chewy Snickerdoodle Cookie Recipe

What You'll Need!

Primary Ingredients: 
1 cup unsalted butter (pre-softened)
1 ½ cups sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups flour
1 ½ teaspoon cream of tartar (the leavening agent)
½ teaspoon baking soda
1 teaspoon salt

Decorative Cinnamon Sugar Mix:
¼ cup Sugar
1 ½ Tablespoons Cinnamon

Preparation Tips!
- Make a creamy paste out of the butter and sugar first. Whip for about 5 minutes for the best mixture. 
- Roll the cookie dough balls in cinnamon sugar TWICE for the best-looking Snickerdoodle.
- Use cream of tartar as a leavening agent for the tangy finish and chewy texture it provides to the sweet treat at the end :). 
- For a wider cookie, press the dough balls down slightly on the pan before placing them in the oven. 

Let's Start Baking! 
1. Preheat oven to a toasty 350 degrees Fahrenheit.
2. In your favorite mixing bowl, whip and fluff your butter and sugar until light and creamy. Oh! And don't forget to scrape the sides of the bowl as you mix so you don't leave any contents behind.  
3. Then, add the eggs and vanilla. Whip for about 1-2 minutes longer. 
4. Stir in flour, cream of tartar, baking soda, and salt. This doesn't have to be mixed to completion.  Just make sure they are combined. 
5. In another bowl, stir together the sugar and cinnamon. 
6. If you'd like, wrap the dough in plastic wrap or cloth draped over the bowl. Place your dough in the refrigerator for 20-30 minutes.  
7. Once done cooling, roll into small balls until round and smooth. Plop each into the cinnamon sugar mix and use a spoon to coat the dough rounds until completely covered.  
8. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  
9. Let your snickerdoodles cool for 10 minutes or so before handling them. 
10. Enjoy that cinnamon, sugary, buttery goodness!



assistant
<|system|>
</s>
<|user|>
Looking for a recipe for snickerdoodles that uses cream of tartar so give me a step by-step that is easy to read. Add a bit of cute or familiar language throughout.</s>
<|assistant|>
Soft and Chewy Snickerdoodle Cookie Recipe

What You'll Need!

Primary Ingredients: 
1 cup unsalted butter (pre-softened)
1 ½ cups sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups flour
1 ½ teaspoon cream of tartar (the leavening agent)
½ teaspoon baking soda
1 teaspoon salt

Decorative Cinnamon Sugar Mix:
¼ cup Sugar
1 ½ Tablespoons Cinnamon

Preparation Tips!
- Make a creamy paste out of the butter and sugar first. Whip for about 5 minutes for the best mixture. 
- Roll the cookie dough balls in cinnamon sugar TWICE for the best-looking Snickerdoodle.
- Use cream of tartar as a leavening agent for the tangy finish and chewy texture it provides to the sweet treat at the end :). 
- For a wider cookie, press the dough balls down slightly on the pan before placing them in the oven. 

Let's Start Baking! 
1. Preheat oven to a toasty 350 degrees Fahrenheit.
2. In your favorite mixing bowl, whip and fluff your butter and sugar until light and creamy. Oh! And don't forget to scrape the sides of the bowl as you mix so you don't leave any contents behind.  
3. Then, add the eggs and vanilla. Whip for about 1-2 minutes longer. 
4. Stir in flour, cream of tartar, baking soda, and salt. This doesn't have to be mixed to completion.  Just make sure they are combined. 
5. In another bowl, stir together the sugar and cinnamon. 
6. If you'd like, wrap the dough in plastic wrap or cloth draped over the bowl. Place your dough in the refrigerator for 20-30 minutes.  
7. Once done cooling, roll into small balls until round and smooth. Plop each into the cinnamon sugar mix and use a spoon to coat the dough rounds until completely covered.  
8. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  
9. Let your snickerdoodles cool for 10 minutes or so before handling them. 
10. Enjoy that cinnamon, sugary, buttery goodness!


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