Snickerdoodle cookies

Ingredients:

• 2 tbsp. + 2 tbsp. premium flour
• 1 teaspoon of baking soda
• 1 teaspoon cream of tartar
• Fine salt
• 14 tablespoons unsalted butter, melted and let cool slightly
• 1 and 1/4 cups granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 4 tsp ground cinnamon

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 200°C.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and 1/4 teaspoon salt. Add the butter, 1 teaspoon granulated sugar, brown sugar, and egg to the bowl of a stand mixer (or to a larger bowl if using a hand mixer). Beat with the paddle attachment on medium speed until just combined, about 30 seconds. Add the flour mixture in two batches and mix on low speed until smooth. Let the dough rest at room temperature for 30 minutes.
3. Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon. Form the dough into 3-cm balls (about 1 tablespoon of dough per cookie). Roll each ball in the cinnamon sugar and place them on two baking sheets, 5 cm apart. Do not flatten the balls, as they will spread excessively in the oven.
4. Bake one baking sheet of cookies at a time until the tops are cracked and the centers are still soft, about 9 minutes. Let the cookies cool on the baking sheet for 3 minutes; they will continue to set. Once they have firmed up slightly, transfer them to a wire rack to cool completely. Store the cookies in a tightly sealed container for up to 3 days.