Baruchfoundation 
I got this recipe from a lady in my community. I had one of these cookies at an open house and couldn’t stop eating them! Had to have the recipe! So glad she shared! Here’s a link to her recipe blog. She’s got great stuff on there. We’ll definitely be trying out some of her recipes.The great thing about these cookies is that they aren’t flat like all other snickerdoodle cookies I’ve had. They “stand up.” They’re super soft and so good!
Preheat your oven to 350 degrees.
In a large mixing bowl, combine:
1 cup butter, softened
2 1/2 cups sugar
Beat until light and fluffy.
Add:
4 eggs
1 teaspoon vanilla
2 1/2 Tbsp water
Beat until combined.
6 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
Mix well.
Shape dough by rounded tablespoonfuls. You can do them any size. (I made mine larger sized and baked for 11 minutes. I got 8 cookies to a pan.) Drop dough in cinnamon sugar mixture and roll around to coat the ball of dough. (I prefer to use a ziploc bag and shake!) Place on a cookie sheet. I use parchment paper. Bake 10-12 minutes or until they are golden brown. Cool on a wire rack. If there are any left, store in a tight container.
