Snickerdoodle

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp cream of tartar
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 2 1/2 Tbsp granulated sugar
• 2 1/2 tsp ground cinnamon

Directions

1. Whisk the flour, baking soda, cream of tartar, and salt in a mixing bowl for 20 seconds, then put the bowl aside. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, 1 cup granulated sugar, and brown sugar together until blended.
2. Add the egg and mix it in, then add the egg yolk and vanilla and blend again. Pour in the flour mixture and mix only until the dough comes together.
3. In a small bowl, stir the 2 1/2 Tbsp granulated sugar and cinnamon together. Portion the dough in 2 Tbsp scoops and roll each scoop into a ball. Coat each dough ball well in the cinnamon sugar.
4. Move the coated dough balls to plates, cover them, and chill for 30 minutes to 1 hour so they spread less in the oven. When the cookies have 15 minutes left to chill, heat the oven to 350 degrees.
5. Place 12 dough balls on an 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, leaving 2-inches between them. Leave the rest of the dough chilled.
6. Bake in the preheated oven for 9 – 10 minutes, until the cookies are almost set but still soft in the middle and look a little underdone. Take them out of the oven and let them cool on the baking sheet for several minutes, then move them to a wire rack. Bake the remaining dough balls the same way. Store the cookies in an airtight container.