These Small-batch Snickerdoodles are thin and a little bendy, chewy with crispy edges and the perfect blend of sweet cinnamon spiciness and snickerdoodle tang.
In a small bowl, combine sugar and cinnamon and stir until mixed. Set aside.
Divide dough into 6 parts and roll into balls.
Roll dough in cinnamon sugar and transfer to the prepared baking sheet, spaced well apart. Use the palm of your hand or the bottom of a glass to gently flatten each cookie to 1/2-inch thick, no thinner (for fluffier, softer cookies, skip this step).
*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).