Snickerdoodle Cookies

oven	preheat at 400							bake for 8-10 min
2 ½ cups all-purpose flour	whisk			slowly add	sit for 30 min	form into balls	roll
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint cream of tartar
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint baking soda
¾ tsp kosher salt
1 cup 0.237 l 237 ml 0.416 pint 15.8 tbsp 47.3 tsp butter	melt	beat	beat until pale yelow 3 min
½ cup brown sugar
1 cup 0.237 l 237 ml 0.416 pint 15.8 tbsp 47.3 tsp granulated sugar
1 vanilla bean	scrape seeds
2 large eggs room temperature
1 tbsp 0.015 l 15 ml 3 tsp 0.063 cup 0.026 pint cinnamon	mix
2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint granulated sugar

Step 1 Whisk flour, cream of tartar, baking soda, and salt in a bowl. Using a mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar in a bowl, scraping down sides, until incorporated. Scrape in seeds from vanilla bean.

Step 2 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. Let sit at room temperature at least 30 minutes to hydrate flour; dough will be very loose but will thicken as it sits.

Step 3 Arrange a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and remaining 2 Tbsp. sugar in a medium bowl.

Step 4 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.

Step 5 Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8–10 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely.