Snickerdoodle Cookies

I've always thought Snickerdoodles were too simple to mess up.  Well, it's possible.  I've tried many recipes and really never liked the results... until I tried this recipe.  I had to throw away my cookie baking sheets due to rust, so my only baking pan alternative were my mini muffin pans.  I followed the recipe exactly and placed the balls of dough right in the muffin pans.  They came out so good!  Soft, thick and chewy!  If you get the chance, check out Sally's other recipes.  Great site.  

Recipe taken from: 
sallysbakingaddiction.com

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 1/3 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoons baking soda
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt

Topping

• 1/4 cup granulated sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 375 degrees.  Line two large cookies sheets with parchment paper or silicone baking mats, or use non-stick baking spray on miniature muffin pans.  Set aside.
2. In a small bowl, toss 1/4 cup granulated sugar with 1 teaspoon cinnamon.  Set aside.
3. In a large bowl using a hand-held mixer, cream the softened butter for about 1 minute on medium speed, then add the granulated sugar on medium speed until fluffy and light in color.  Mix in egg and vanilla extract.  Scrape down the sides as needed.  Set aside.
4. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.  With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts.  The dough is quite thick and you may have to stir the rest by hand. 
5. Take 1 1/2-2 Tablespoons of dough and roll into a ball.  Roll the dough balls into the reserved cinnamon-sugar topping.  I used 1 Tablespoon of dough, rolled into the cinnamon-sugar topping and placed into the miniature muffin pans.  Bake cookies for 11-12 minutes.  The cookies will be very puffy and soft.  When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out.  I didn't have to do this part for the miniature muffin cookies.  Allow cookies to cool on the baking sheet or muffin pan for 10 minutes and transfer to a wire rack to cool completely.  This recipe made 55 miniature "muffin" cookies.