Snickerdoodles Without Cream of Tartar

I know some people think that Snickerdoodles have to have Cream of Tartar, and I have a great recipe I love that calls for that, but I wanted to try something new this time.  I've been making this easy sugar cookie recipe forever, and I love the soft chewiness and the crackly tops the cookies have.  Recently I realized they were just like Snickerdoodles, just without the Cream of Tartar!  So I made them a few weeks ago and dipped them in cinnamon-sugar and they were delicious!!  Just as good as regular Snickerdoodles, and even a bit chewier, maybe.  

Snickerdoodles Without Cream of Tartar

adapted from Allrecipes

2- 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder

pinch salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

1/4 cup sugar
4 tsp ground cinnamon

1.  Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.  

2.  In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. In a small bowl, mix together 1/4 cup sugar and cinnamon.  Roll rounded teaspoonfuls or tablespoons of dough into balls, roll in cinnamon-sugar mixture, and place onto ungreased cookie sheets. (Use leftover cinnamon-sugar for toast or topping oatmeal.)

3.  Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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