Beer + Snickerdoodles = Snickerbrewdles

Photo credit: TheBeeroness.com

1 cup unsalted butter, softened	3/4 cup white sugar
3/4 cup brown sugar	2 eggs
2 teaspoons vanilla extract	¼ cup (2oz) IPA beer
3 ¼ cups all-purpose flour	1 teaspoons cream of tartar
1 teaspoon baking soda	1 teaspoon kosher salt

For the topping:

¼ cup granulated sugar	¼ cup brown sugar
2 tablespoon ground cinnamon

In the bowl of a stand mixer add the butter, and both kinds of sugar. Beat until well combined.
Add the eggs and vanilla, beating until well combined.
Stir in the beer.
Add the flour, cream of tartar, baking soda, and salt. Stir until just combined.
Stir together the remaining sugars and cinnamon in a small bowl.
Using a cookie scoop, scoop out a ball of dough, then roll in the cinnamon sugar.
Add to a baking sheet covered with parchment paper, evenly spaced (you will need two to three baking sheets total).
Add the cookies to the freezer while the oven heats (this will prevent them from spreading).
Heat the oven to 350°F.
Bake the cookies for 16-18 minutes or until the edges have turned golden brown the center has set.