Super Soft Snickerdoodle Cookies

I can't even tell you how many different cookie recipes I've made in my lifetime. The number is high up there. There are very few of those recipes that I've just fallen in love with. This is one of those "perfect" cookie recipes. These have perfect flavor, perfect texture (a biggie for me, I'm very picky about that!) and they're also a quick recipe to make- no chilling of the dough (always a plus).

A couple things that will make your cookie baking experience much better:
1. Parchment paper
Parchment paper is the key ingredient to not having a ton of dishes to clean. You do not need to spray it with Pam, and after each batch out of the oven you can reuse it for the next round. When you're done with baking your cookies you can just throw it away. Bam. Clean baking sheet.
2. Cookie dough scoop
I cannot express this enough- I LOVE COOKIE SCOOPS. Using a cookie dough scoop will make your cookies bake evenly because they will all be the exact same size. It will also be so much quicker to scoop all of your cookie dough because you don't even have to think about trying to make them all the same size, like when you use a spoon to scoop instead. Cookie scoops are about 10 dollars at the store (target, bed bath and beyond, walmart, whatever) There are different sizes. My favorite size is the 1 1/2 Tablespoon size. I use that one the most (used in this recipe).
3. Use only the middle rack to bake your cookies. It may take a little longer, but it is worth it. Many times that I've used multiple racks at one time, the cookies bake differently. The cookies baked on the top rack bake flatter and quicker, while the ones in the middle bake as they are supposed to.
4. Softening butter. If you don't feel like waiting to let your butter soften sitting out at room temperature (because that will take a couple hours) pop it in the microwave one at a time for like 8 seconds. If it's still hard, turn it over on the opposite side you set it down on, and turn the microwave back on for 5 seconds at a time. Do not let it melt.

Super soft Snickerdoodles:
1 cup unsalted butter, softened
1 and 1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon

Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon

1. First, turn oven on to 375 degrees F.
Mix softened butter with 1 1/3 cup granulated sugar. Mix until light and fluffy.

 2. Add egg and vanilla. mix until combined. Scrape down sides of bowl.

 3. In a small bowl, measure out cream of tartar, baking soda, salt and cinnamon. Measure out the flour and add all of it to the bowl, then add the small bowl of spices on top. Mix until fully combined. Warning- this dough is THICK, so your mixer may struggle towards the end. Just use your muscles and finish the mixing process with a spatula.

 4. Scoop your cookie dough and roll into the sugar/cinnamon mixture. (shown below)

 5. Spread cookie dough out on your parchment-lined baking sheet. I fit 16 on my square pan, just spread out about 2 inches apart. These cookies don't spread A LOT, so its ok to let them bake a little closer together than you normally would with other recipes.

 6. Using a spoon, slightly flatten the tops of the cookie dough (this will help them bake into a nicer shape) Bake for 9 minutes.

 7. Tah dahhhH! Check out these beauties. This batch made 33 cookies (using my 1 1/2 tablespoon cookie dough scooper) Enjoy!! Store at room temperature in an airtight container.