The best soft, chewy, and thick snickerdoodle cookies
In a large bowl add the 80% melted butter, sugar, and brown sugar. Whisk together until smooth. Add in 1 whole egg and 1 egg yolk (reserve the whites for a separate recipe or discard) and the vanilla extract. Whisk until just combined and smooth.
In another bowl, stir together the flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon. Whisk together.
Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not overmix the dough. Cover tightly and place in the fridge for 45 minutes to 1 hour.
Preheat the oven to 325 degrees F. (If you have a convection oven, do 325 degrees F at convection bake). In a small bowl stir together the white sugar and cinnamon.
Remove the dough and roll tall balls of dough (see the 2nd photo in the post). If you have a kitchen scale, the balls of dough should be about 1.7 ounces. Roll the balls of dough generously into the cinnamon-sugar mixture.
Place dough balls on a parchment or silpat lined sheet pan and bake for 9-11 minutes. Watch carefully being sure to not over-bake. I think slightly under-baked snickerdoodle cookies are the BEST!
Remove and let stand on cookie sheet for 2 minutes before removing to a cooling rack.
Cookies best enjoyed within 2-3 days.
*Prep time doesn't include mandatory chilling time