Snickerdoodles

Cookies:

• 360g (2 ½ cups) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ¾ tsp kosher salt
• 1 tsp ground cinnamon
• 227g (2 sticks, 1 cup) unsalted butter, melted and slightly cooled
• 100g (½ cup packed) dark brown sugar
• 200g (1 cup) granulated sugar
• 1 tbsp pure vanilla extract
• 2 large eggs, room temperature

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Cinnamon Sugar:

• 1 tbsp ground cinnamon
• 2 tbsp granulated sugar

1. Place the oven rack in the middle of the oven.
2. Preheat the oven to 400°F.
3. Line a baking sheet with parchment paper.  Set aside.
4. Whisk the flour, cream of tartar, baking soda, kosher salt and cinnamon together in a small bowl.  Set the dry ingredients aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted and slightly cooled butter with the granulated sugar and dark brown sugar.
6. Add the eggs and vanilla.
7. Beat on high speed for 3 minutes.
8. Use a spatula to gently fold the dry ingredients into the batter.
9. Cover the bowl of the stand mixer and let the cookie dough rest at room temperature for 30 minutes.
10. Mix the cinnamon and granulated sugar together in a small bowl for the cinnamon sugar topping.
11. Use an ice cream scoop with a 2’’ diameter to form 21 cookie dough balls.
12. Roll each ball in the cinnamon sugar.  Make sure the cookie dough ball is completely covered with the topping.
13. Place 8 cookie dough balls on the prepared baking sheet at a time.
14. Bake for 9-10 minutes. The cookies will have puffed centers and the edges will be darker and crisp.
15. Let the cookies cool on the baking sheet for 10 minutes.
16. Transfer the cookies to a wire rack and let cool completely.
17. Store in an airtight container at room temperature for up to 3 days.