Giant Snickerdoodle Cookie

4 TBS butter, melted 
1/4 cup + 2 TBS sugar
1 egg yolk
1/2 cup + 2 TBS all purpose flour
1/2 tsp cream of tartar
1/4 tsp baking soda
1/8 tsp salt

For Topping:1 TBS sugar
1/4 tsp cinnamon

1.  Preheat oven to 375℉.  Line a baking sheet with parchment paper and set aside.

2.  Melt/soften butter in a heat-safe mixing bowl (It doesn't need to be completely melted half liquid half super soft is perfect.

3. Beat in sugar and egg yolk.

4.  Measure flour by spooning it lightly into the measuring cup and then leveling with a knife.  Sprinkle flour, cream of tartar, baking soda, and salt in bowl over the butter mixture and mix until a cohesive dough forms.  Put the bowl in freezer for 10 minutes.

5.  Form one single ball of dough and put in back in the mixing bowl off to the side.  Sprinkle the  1 TBS of additional usage and 1/4 teaspoon cinnamon to the other side and mix them together.  Roll your dough ball in the cinnamon-sugar mixture until it's all coated.

6.  Place dough on the parchment lined baking sheet and gently press down until it's about 3/4 inch thick.  If you have extra cinnamon-sugar sprinkle it on top.

7.  Bake for 10-13ish minutes.  When there are crackly edges around the outside inch of the cookie it's probably done.  As it cools the crackles will appear on the rest of the cookie. This will help it be soft in the center.

8.  Cool for at least 15 minutes before transferring to cooling rack.

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