soft and thick snickerdoodles - unsalted butter

Method

• preheat oven to 375
• Line two large cookie sheets with parchment paper or silicone baking mats.
• Set aside.
• Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl.
• Set aside.
• Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed.
• Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color.
• Mix in egg and vanilla.
• Scrape down the sides as needed.
• Set aside.
• In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
• With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.
• The dough is quite thick and you may have to stir the rest by hand.
• Take 1.5 - 2 Tablespoons of dough and roll into a ball.
• Roll the dough balls into the reserved cinnamon-sugar topping.
• Sprinkle extra cinnamon-sugar on top if desired.
• Bake cookies for 11-12 minutes.
• The cookies will be very puffy and soft.
• When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out.
• Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
• *Cream of tartar is required for this recipe.
• Cream of tartar and baking soda are needed for the recipe, in lieu of baking powder.
• Sure, you could use 2 teaspoons of baking powder instead of the cream of tartar + baking soda, but then you wont really have a snickerdoodle.
• Cream of tartar imparts a unique tangy flavor to the cookie, which makes it a classic snickerdoodle.
• These cookies should be baked only until the edges begin to brown about 10-11 minutes, tops.
• This will keep the interior of the cookie soft and chewy.
• Baking them for any longer will cause them to brown too much on top and I fear they would harden over time.
• Youll want to slightly press down on the cookie with the back of a spoon or fork after you remove them from the oven.
• They will still be very, very puffy!
• The cookies stand the true soft test they remained soft on day 2.
• In fact, the cinnamon-sugar flavor was pronounced on day 2.
• Since they remain so soft, they are the perfect cookie for gift-giving.