Soft and Thick Snickerdoodles

Soft and Thick Snickerdoodles Recipe
(makes about 33 cookies)

Ingredients:

• 3 cups all purpose flour (equivalent to about 375 grams)
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup butter (equivalent to 2 sticks), room temperature
• 1 and 1/3 cups granulated sugar
• 1 large egg plus 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract
• (for sugar coating)
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon

Directions:

1. Preheat the oven to 375 degrees F.  Line a cookie sheet with parchment paper or a silicone mat.
2. In a big bowl, whisk together the flour, cream of tart, baking soda, cinnamon, and salt. Set these dry ingredients aside.
3. In another large bowl, cream the butter and granulated sugar. (About 2 minutes.)
4. Add the egg, egg yolk, and vanilla extract and beat everything together so that it’s well combined.  These are the wet ingredients.
5. Gradually add the dry ingredients into the bowl of wet ingredients and mix everything together until it’s just combined. (The cookie dough will be thick.)
6. In a small bowl, prepare the sugar coating, by mixing the 1/3 cup granulated sugar and 1 teaspoon cinnamon together.
7. Roll the cookie dough into balls, about 1 and 1/2 tablespoons of dough each.  I use the OXO good grips medium cookie scoop.
8. Roll the cookie dough ball into the sugar mixture until it’s well coated and then place it on the prepared cookie sheet.
9. Bake the cookies for 10 minutes. The cookie will look soft and puffy. 
10. Let the cookies cool on the pan for about 10 minutes and then carefully move the cookies to a cooling rack.

Source: Sally’s Baking Addiction