Let’s bake these delightful cinnamon-sugar coated cookies (I’ll complete the instructions based on standard cookie methods):

1. Preheat Oven and Prepare Baking Sheets:

• Preheat your oven to 375°F (190°C).
• Line two large baking sheets with parchment paper.

2. Prepare Cinnamon-Sugar Coating:

• In a shallow dish or small bowl, thoroughly mix together 3 tablespoons of the granulated sugar and the 2 teaspoons of ground cinnamon. Set this coating mixture aside.

3. Cream Butter, Sugar, Egg & Yolk:

• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), combine the 1 cup of room temperature unsalted butter and the remaining 1 ¼ cups of granulated sugar.
• Cream these together on medium speed until the mixture is light in color and fluffy in texture, about 2-3 minutes. Scrape down the sides of the bowl as needed.
• Add the room temperature large egg and large egg yolk. Beat on medium speed until well combined and creamy, about 1 more minute, scraping the bowl again.

4. Add Leavening, Flavorings & Salt:

• Add the 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of vanilla extract, and ½ teaspoon of sea salt to the creamed mixture.
• Mix on low speed until these ingredients are just combined.

5. Add Flour:

• With the mixer still on low speed, gradually add the 2 ¾ cups of all-purpose flour (spooned and leveled) to the wet ingredients, mixing in about one-third of the flour at a time.
• Mix just until the flour is incorporated and a soft dough forms. Do not overmix! Overmixing will develop gluten and result in tough cookies. The dough will be soft.

6. Chill Dough (Optional, but Recommended for Best Texture & Less Spread – Inferred Step):

• For best results (especially if your kitchen is warm or the dough seems very soft), cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes to 1 hour. Chilling helps prevent excessive spreading during baking, deepens flavor, and makes the dough easier to roll.

7. Scoop, Roll, and Coat Cookies:

• Once the dough is chilled (if you chilled it), use a 2-tablespoon cookie scoop (or two spoons) to scoop out portions of dough.
• Use your hands to quickly roll each portion of dough into a smooth ball.
• Roll each dough ball generously in the prepared cinnamon-sugar coating mixture until it’s completely covered.
• Arrange the cinnamon-sugar coated dough balls on the prepared parchment-lined baking sheets, spacing them at least 2 inches apart to allow for spreading.

8. Bake (Inferred Step):

• Bake one sheet at a time in the preheated 375°F (190°C) oven for 8 to 12 minutes.
• The cookies are done when the edges are set and lightly golden, the tops are slightly puffed and may have characteristic cracks, and the centers still look slightly soft and underdone. Do not overbake if you want soft, chewy centers.

9. Cool Cookies (Inferred Step):

• Let the baked Snickerdoodles cool on the baking sheets for about 5 minutes. They will continue to cook slightly and firm up on the hot pan.
• Carefully transfer the cookies to a wire rack to cool completely. They will become chewier as they cool.

The aroma of cinnamon and sugar while these bake is absolutely irresistible!