Snickerdoodles

🥘 Ingredients

• unsalted butter 1 cup
• all-purpose flour 2 ½ cups
• cream of tartar 2 tsp
• baking soda 1 tsp
• salt ¾ tsp
• light brown sugar ½ cup
• granulated sugar 1 cup
• vanilla bean 1
• eggs 2 large
• cinnamon 1 Tbsp
• granulated sugar 2 Tbsp

1. 1

   Melt and cool the unsalted butter slightly.
2. 2

   Whisk all-purpose flour , cream of tartar , baking soda , and salt in a medium bowl . Using an electric mixer on medium speed, beat unsalted butter, light brown sugar , and 1 cup granulated sugar in a large bowl , scraping down sides, until incorporated. Scrape in seeds from vanilla bean ; reserve pod for another use.
3. 3

   Add eggs and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like stream, about 3 minutes . Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined. Cover and chill for at least 24 hours to age.
4. 4

   Arrange a rack in center of oven; preheat to 375°F. Line a rimmed baking sheet with parchment paper . Whisk cinnamon and remaining 2 Tbsp granulated sugar in a medium bowl .
5. 5

   Using a 1 oz ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.
6. 6

   Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8 to 10 minutes (mine was 9 minutes). Let cool on sheets 10 minutes , then transfer to a wire rack and let cool completely.
7. 7

   Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before portioning and coating in cinnamon-sugar.