Soft & Chewy Snickerdoodles

In a microwave-safe bowl, melt the ½ cup unsalted butter (1 stick) for 30-60 seconds or until fully melted (you don't want any lumps).

Add in ¼ cup granulated sugar and ½ cup light brown sugar and use a spatula to stir until combined (*do not use a mixer!). Add in 1 large egg and 2 teaspoons vanilla extract, then mix. Next, mix in ½ teaspoon baking soda, ½ teaspoon cream of tartar, and ¼ teaspoon salt. Add in 1 ½ cups all-purpose flour and mix just until all the flour disappears into the dough.

In a small bowl, mix together the 3 tablespoons granulated sugar and 1 tablespoon cinnamon. 

Scoop dough into 3-tablespoon-sized scoops (I use this stainless steel cookie scoop!), roll into balls, then coat in the cinnamon sugar mixture.

Place on a light metal pan with parchment paper (the light metal will help them spread; dark metal pans will likely result in a puffier cookie).

Bake at 350 for 10-11 minutes. Do not overbake. The cookies will continue to bake on the hot pan, allowing them to firm up without overbaking.
*If your cookies puff up a bit, immediately tap the pan on the counter a few times to help them deflate. You want to do this immediately after removing from the oven. You can also flatten the tops of the dough balls for the next pan to help them spread.

Allow to cool, then enjoy!