In a bowl attached to a stand mixer ( using the paddle attachment) cream together the butter and white sugar completely. Alternately you can use a large bowl and a handheld mixer with beaters as well.
Add in the eggs one at a time, incorporating each one thoroughly into the dough after adding.
Mix the vanilla into the batter completely.
In a medium sized bowl, whisk together your dry ingredients, then mix into the butter mixture until completely combined together.
Combine the white sugar and cinnamon in a bowl.
Roll a tablespoon sized amount of the snickerdoodle cookie dough into a ball, then roll in the cinnamon/sugar topping, making sure to cover the cookie dough ball completely with the cinnamon mixture.
Place the cinnamon/sugar covered cookie dough balls on a parchment lined baking sheet about 2 inches apart.
Bake for 8-10 minutes, watching closely, until the bottoms of the cookies are browned nicely and the edges are baked .Remove from the oven and let cool for 2-3 minutes.
Remove from the baking sheets onto a cookie rack and cool completely.
Notes
You can try all shortening for the REAL old fashioned Snickerdoodle cookie recipe, or half butter and half shortening. It really is up to your personal likes!