Thin, Chewy Snickerdoodles

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 1/3 tbsp Cinnamon, ground
  • 1 1/2 tsp Cream of tartar
  • 1/2 tsp Salt
  • 1 3/4 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on food52.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sugar
• 1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)

Directions

• In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar to combine. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar together until light and fluffy, 2-3 minutes. Add the vanilla and mix to combine. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, about 30 seconds total.  Scrape down the sides of the bowl after each egg is added.
• Add the flour mixture in two additions, scraping down the sides of the bowl each time. Mix until just blended.
• Refrigerate the dough for at least 15 minutes (and up to 3 days if you are especially patient) to make it easier to handle.
• When ready to bake, heat the oven to 350°F and line two baking sheets with parchment. Mix the topping ingredients in a small, shallow bowl until combined.

• Shape a tablespoon of dough into a ball and roll in the cinnamon-sugar topping to cover. Place 2 1/2 inches apart on the cookie sheet. These cookies spread. I typically only put 9 on a half-sheet pan.
• Bake for 9-12 minutes, until the cookies are just turning golden at the edges. 
Cool on baking sheet for one minute before transferring to cooling rack. Cookies should stay soft for a few days if kept in a tightly sealed container.