Snickerdoodles

• 1 cup unsalted butter softened
• 1 1/4 cups granulated sugar for dough
• 1/4 cup light brown sugar packed
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt for dough
• 1/4 cup granulated sugar for coating
• 1 1/4 teaspoons ground cinnamon
• 1 dash salt for coating

1. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
2. Place butter, granulated sugar, and brown sugar in a medium bowl. Use hand mixer to beat on medium speed until well-combined, about 1 minute.
3. Add egg, egg yolk, and vanilla extract. Continue to beat until smooth, about 30 seconds.
4. Add flour, cornstarch, baking soda, cream of tartar, and salt to the bowl. Beat on low speed, scraping sides of bowl with a rubber spatula as needed, until a smooth dough forms.
5. Divide cookie dough into 30 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them 1 1/2 inches apart on baking sheets. Transfer sheets to freezer for 10-15 minutes.
6. Preheat oven to 350u0b0F.
7. Place sugar, cinnamon, and salt in a mixing bowl. Whisk to combine. Remove baking sheets from freezer. Roll each cookie in cinnamon sugar, creating a thick coating, and return to baking sheet.
8. Transfer baking sheets to middle rack of oven.
9. Bake cookies until puffy and golden brown at edges, 15-17 minutes.
10. Check to see that cookies are done. Remove from oven or add time as needed.
11. Allow cookies to rest on sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.

butter, sugar, light brown sugar packed, egg, egg yolk, vanilla, flour, cornstarch, baking soda, cream of tartar, salt, granulated sugar, ground cinnamon, salt

Taken from www.yummly.com/recipe/Snickerdoodles-9085199 (may not work)