Snickerdoodle Cookies

• 16 tablespoons unsalted butter
• 1 1/2 cups plus 3 tablespoons granulated sugar
• 3 eggs
• 1 teaspoon natural vanilla extract
• 1 tablespoon ground cinnamon
• 2 1/2 cups sifted all-purpose flour (sift before measuring)
• 1 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

1. Mix the wet ingredients: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.
2. Pour cooled butter into a large bowl. Add 1 1/2 cups of sugar and whisk to combine. Whisk in eggs, one at a time, then whisk in vanilla. Whisk until mixture has consistency of wet sand. Set aside.
3. Mix the dry ingredients: In a small bowl, whisk cinnamon and remaining 3 tablespoons sugar. Set aside.
4. In a medium bowl, whisk together flour, salt, cream of tartar, and baking soda.
5. Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine.
6. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
7. Preheat oven to 325u0b0 F, with racks in the oven's lower and upper thirds. Line two half-sheet baking pans with parchment paper.
8. Form dough into balls about the size of whole walnuts and roll them in the reserved cinnamon sugar mixture. Set cookie balls 2 inches apart on prepared baking sheets.
9. Bake for 12 to 14 minutes, or until edges are light brown and centers are still wet; don't overbake.
10. Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving, or used to make ice cream sandwiches.

butter, sugar, eggs, natural vanilla, ground cinnamon, flour, cream of tartar, baking soda, salt

Taken from food52.com/recipes/28427-snickerdoodle-cookies (may not work)