Soft and thick snickerdoodle cookies, so yummy. You an also double this recipe and make cookie sandwiches filled with buttercream frosting.
(Yields 20 cookies)
3 cups (375 grams) all-purpose flour
2 tsp cream of tarter
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 cup (2 sticks) butter, softened to room temperature
1 1/3 cup (267 grams) granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
1/3 cup (70 grams) granulated sugar
1 tsp ground cinnamon
Mix topping: In a small bowl, mix together sugar and cinnamon. Set aside.
Make Cookies: Preheat oven to 375ºF. Line two baking sheets with parchment paper.
In bowl of electric mixer with paddle attachment cream together sugar and butter, about 2 minutes until smooth and creamy, scraping down bowl in the middle of mixing. Mix in eggs and vanilla, until combined, scrape down sides of bowl as needed.
In medium sized mixing bowl, whisk together flour, cream of tarter, baking soda, cinnamon and salt. With mixer on low, add flour mixture to wet ingredients in three batches. Dough will be thick.
Using a medium cookie scoop (1.5 tbsp), scoop cookie dough. Roll tops of cookies in cinnamon, sugar topping and place on prepared baking sheet. The cookies don't spread much so you can arrange them about 2-3 inches apart.
Bake for 10 minutes. Cookies will be puffy, soft and every so slightly golden around the edges.
Remove cookies from oven and lightly press down the tops with the back of a spoon to gently flatten. Let cool on baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.