Snickerdoodles

Ingredients

Cookies

• 1 cup butter, softened
• ¾ cup plus 2 Tbsp sugar
• ½ cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 3 cups flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• ¼–½ tsp kosher salt
• ¼ cup cinnamon chips

Cinnamon sugar

• ¼ cup sugar
• 1 Tbsp cinnamon

Directions

1. Mix the cinnamon and sugar in a small bowl and set aside.
2. Cream the butter, sugar, and brown sugar 2–3 minutes until light and fluffy.
3. Add the eggs and vanilla. Scrape the bowl and mix until combined, another 1–2 minutes.
4. Add the flour, cream of tartar, baking soda, and salt. Mix until almost combined, then add the cinnamon chips and mix until just combined.
5. Weigh into 2 oz balls, or use a ¼ cup measure for bigger cookies. Roll in cinnamon sugar and place on a parchment-lined tray.
6. Cover and refrigerate at least 30 minutes, preferably overnight.
7. Preheat the oven to 350°F. Place dough balls on parchment-lined trays, 6 per tray, keeping the rest chilled.
8. Bake 11–13 minutes (13–14 for the ¼ cup size), until the edges are set, slightly golden, and a little crinkled.