Sourdough Snickerdoodle Cookies

Preheat oven to 375℉. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine the flour, cream of tarter, baking soda, salt and cinnamon together.
1 ½ c All-Purpose Flour, 1 teaspoon Cream of Tarter, ½ teaspoon Baking Soda, 1 teaspoon Cinnamon, ¼ teaspoon salt
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar. Add the egg, vanilla and sourdough discard, mixing until smooth.
½ c Unsalted Butter, ¾ c Granulated Sugar, 1 Egg, ½ c Sourdough Starter Discard, 2 teaspoon Vanilla Extract
Slowly add the flour to the stand mixer and continue mixing until well combined.
In a small bowl, combine the sugar and cinnamon for coating the cookie dough.
3 tablespoon granulated sugar, 1 tablespoon cinnamon
Scoop out a rounded tablespoon of dough and roll it into a ball and then into the cinnamon sugar mixture to coat. Place it on the parchment paper lined cookie sheet. Repeat this process, placing dough balls about 2 inches apart until the pan is full.
Bake in the oven for 9-12 minutes. Allow to cool a little bit before transferring to a cooling rack.