Toasted Sesame Snickerdoodles

• 1/2 cups Butter, Softened To Room Temperature
• 3/4 cups Plus One Tablespoon White Sugar, Divided
• 1 whole Egg
• 1 teaspoon Pure Vanilla Extract
• 1-1/3 cup White Flour
• 1 teaspoon Cream Of Tartar
• 1/2 teaspoons Baking Soda
• 1/3 cups Sesame Seeds, Toasted Until Lightly Golden In A Nonstick Skillet Over Medium Heat, Divided
• 1 Tablespoon Ground Cinnamon

1. In a large bowl, combine butter and 3/4 cup sugar with a mixer until fluffy. Add egg and vanilla and mix well. In a smaller bowl, combine flour, cream of tarter and baking soda. Gradually add flour mixture into the butter mixture and mix. Add in 3 tablespoons of the toasted sesame seeds and mix until well distributed.
2. Cover bowl with a sheet of plastic wrap and refrigerate dough for 2 hours.
3. Preheat oven to 400 F. In a shallow bowl, mix cinnamon and remaining tablespoon of sugar with remaining 3 tablespoons of toasted sesame seeds. Add 1/2 cup of water into a small bowl.
4. Shape dough into 1" balls. Add a small amount of water to your hand and roll each ball to lightly wet it. Then roll each ball in the cinnamon/sugar/sesame seed mixture and place on un-greased baking sheets, 2" apart. Bake for 8 minutes or until lightly browned.
5. Remove cookies from oven, allow them to cool on the pan for 2-3 minutes then transfer to wire racks to cool completely prior to storing in an airtight container.

butter, white sugar, egg, vanilla, white flour, cream of tartar, baking soda, sesame seeds, ground cinnamon

Taken from tastykitchen.com/recipes/desserts/toasted-sesame-snickerdoodles/ (may not work)