BEST Thick and Chewy Snickerdoodle Cookies! | The Recipe Rebel

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Ingredients
½ cup unsalted butter (room temperature)
½ cup granulated sugar (100 grams)
½ cup brown sugar (100 grams)
1 large egg
1 teaspoon vanilla
2 cups all purpose flour, fluffed and levelled* (260 grams)
1 teaspoon cream of tartar
½ teaspoon baking soda
Cinnamon Sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
In a large bowl, beat butter and sugars with an electric mixer on high until light and creamy (about 2-3 minutes).
Add egg and vanilla and beat until combined.
Add flour (be sure to fluff it or weigh it!), cream of tartar and baking soda and beat on medium speed until combined, scraping down the sides as necessary.
In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
Roll cookie dough into 1" balls and roll in cinnamon sugar. Place 12 on each baking sheet.
Bake for 9-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.