Chewy Snickerdoodle Cookies
1/2 cups sugar (1/4 C)
4 tsp ground cinnamon (2 tsp)
1/2 cup brown sugar, packed (1/4 C)
1 1/2 C white sugar (3/4 C)
2 1/2 cups all-purpose flour, spooned and leveled into cup (1 1/4 C)
1 1/2 teaspoons cream of tartar (3/4 tsp)
1 teaspoon baking soda (1/2 tsp)
1/2 teaspoon table salt (1/4 tsp)
2 sticks (16 tbsp) unsalted butter at room temp (1 stick)
2 large eggs (1 egg)
2 tsp vanilla (1 tsp)
Preheat oven to 375 degrees. Combine 1/2 cup sugar and 4 tsp cinnamon in shallow dish and set aside.
Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
Beat butter and remaining sugars together on medium speed until light and fluffy. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed. Add vanilla
Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds.
Working with tablespoons of dough at a time, roll into balls and in cinnamon sugar mixture to coat.
Bake until edges of cookies are set and brown, but centers are still soft and puffy, about 8-13 minutes.