Giant Snickerdoodle Cookies

Ingredients:

• 1 tbsp. + 2 tbsp. premium flour
• 1 teaspoon ground cinnamon
• 3/4 tsp cream of tartar
• 0.5 tsp of soda
• 1/4 teaspoon salt
• 80 g unsalted butter, room temperature
• 0.5 cup + 2 tablespoons granulated sugar
• 2 tablespoons dark brown sugar
• 1 large egg
• 0.5 tsp vanilla extract

Preparation:

1. Preheat oven to 200°C.
2. In a medium bowl, whisk together the flour, 1/2 teaspoon cinnamon, cream of tartar, baking soda, and salt. In a large bowl, beat the butter with 1/2 cup granulated sugar and brown sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
3. Stir in the egg and vanilla extract. Reduce mixer speed to low. Add the flour mixture and mix until smooth.
4. In a small bowl, combine the remaining 2 tablespoons of granulated sugar and 0.5 teaspoon of cinnamon. Form the dough into a ball. Roll it in the cinnamon sugar until well coated, sprinkling the dough with more cinnamon sugar.
5. Place the dough in the center of a clean baking sheet. Flatten it to form a circle 20 cm in diameter and about 1 cm thick. Sprinkle the dough with the remaining sugar and cinnamon.
6. Bake until the cookies are set in the center and lightly browned around the edges, 10 to 12 minutes. Transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet. Slice into wedges.
   
   Note
   
   Ask your local pizzeria for an empty box. It's a great way to pack giant cookies for shipping!