Snickerdoodle Cookies

• temps total: 37 minutes

Ingrédients

Salted butter: ½ cup (113 g)

Brown sugar: ½ cup (100 g)

Granulated sugar: ¼ cup (50 g)

Egg: 1 (50 g)

Vanilla extract: 1 teaspoon (4 g)

Flour: 1 ½ cups (190 g)

Cream of tartar: ½ teaspoon (2 g)

Baking soda: ½ teaspoon (3 g)

Salt: ¼ teaspoon (1.5 g)

Cinnamon-Sugar Coating

Granulated sugar: 1 tablespoon (13 g)

Brown sugar: 1 tablespoon (13 g)

Ground cinnamon: 1 tablespoon (9 g)

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, and vanilla for 2–3 minutes until light and creamy. Add in flour, cream of tartar, baking soda, and salt. Mix until just combined.

Cover the dough and chill in the freezer for 20 minutes.

Mix the cinnamon and sugar together in a small bowl. Once the dough is done chilling, scoop the dough into 12 equal balls (about 2 tablespoons each). Roll each ball in the cinnamon-sugar mixture and place on the baking sheet, leaving space between cookies.

Bake for 9-11 minutes until the edges are just set and the centers look slightly soft.

Let cookies cool on the pan for 5 minutes before transferring to a cooling rack.