Snickerdoodle Cookies

Makes about 33 cookies
Dry Ingredients:

• 3 cups (375g) unbleached all purpose flour
• 2 teaspoons cream of tarter
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon 
• 1 teaspoon baking soda
• 1 1/3 cups (267g) granulated sugar

Wet Ingredients: 

• 2 stick (230g)(1 cup) unsalted butter, softened
• 1 egg & 1 egg yolk, room temperature
• 2 teaspoons vanilla extract

Topping Ingredients: 

• 1/3 cup (70g) granulated sugar
• 1 teaspoon ground cinnamon

Directions: 

1. Preheat oven to 375°F. Line baking sheets with silicone mats or parchment paper and set aside.
2. In small bowl, add topping ingredients and blend well. Set aside.
3. In medium bowl, add dry ingredients minus the sugars. Whisk till blended. Set aside.  
4. In large mixing bowl, add sugars and butter. Beat on medium till creamy. Add eggs and vanilla extract beat until incorporated. Scrap sides when necessary. Add flour mixture in 3 parts starting on low and moving till medium until fully combined. Dough will be thick.
5. Roll *1 1/2 tablespoons cookie dough into balls. Rolling balls into the topping. Arrange 3" apart on baking sheets. 
6. Bake for 10 minutes. Cookies should be soft. If they haven't spread out to your liking press with spoon or fork to gently flatten out a little. Cool for 10 minutes on baking sheet before moving to cooling racks to cool completely. 
   

Notes: 
*Cookie scoops makes measuring out cookies easier.