snickerdoodles

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda
1/2 teaspoon cream of tartar

1 cup sugar

1/4 cup butter, softened
1 tablespoon corn syrup
1 teaspoon vanilla

1 large egg

3 tablespoons sugar
2 teaspoons ground cinnamon

Cooking spray

Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk. Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes. Combine 3 tablespoons sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.