Snickerdoodles (Cinnamon-Sugar Cookies)
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 sticks (16 Tbsp) unsalted butter, room temperature but still slightly firm
1 2/3 cups sugar, plus 1/4 cup for topping
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (I never do this, I just use cooking spray to grease the cookie sheets... don't tell Martha). In a medium bowl, whisk together flour, cream of tartar, baking soda and salt; set aside. With an electric mixer, beat butter and 1 2/3 cups sugar until light and fluffy, scraping down sides of bowl as necessary. Add egg and vanilla; beat until combined. Add dry ingredients; beat, scraping bowl as necessary, until dough comes together when squeezed (it will appear dry).
2. Make the cinnamon and sugar: In a small bowl, mix together remaining 1/4 cup sugar and the cinnamon.
3. Using 1 level tablespoon dough per cookie, squeeze each tightly and roll into balls. Roll each in cinnamon sugar, coating evenly. Place on baking sheets, about 1 1/2 inches apart; flatten with bottom of glass. Sprinkle tops with any remaining cinnamon sugar.
4. Bake, one sheet at a time, until tops are puffed and crackly, and bottoms are golden brown, 10-12 minutes. Cool slightly on sheets; transfer cookies to wire racks to cool completely.