Summer Snickerdoodles with or Without White Chocolate Ganache Drizzle

Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl. Using an electric or stand mixer on medium speed, beat the butter, brown sugar, and 1 cup sugar in a large bowl, scraping down the sides, until incorporated. Scrape in the seeds from the vanilla bean, and discard the pod or reserve it for another use. 

Add the eggs and continue beating until the mixture is pale yellow, begins to thicken, and falls from the beaters in a ribbon-like stream, about 3 minutes. Reduce the mixer speed to low. Gradually add the dry ingredients and continue to beat, scraping down the sides and bottom of the bowl, until just combined. Let the dough sit at room temperature at least 30 minutes.

Set the oven racks in the center of the oven. Preheat to 400 degrees. Line two baking sheets with parchment. Whisk the cinnamon and remaining 2 tablespoons sugar in a medium bowl.

Scoop heaping tablespoons of the dough, and roll into balls with your hands. Roll the balls in the cinnamon-sugar until they are coated all over. Transfer them to the baking sheets, spacing about 3 inches apart. Do not flatten; cookies will spread as they bake.

Bake the cookies until their edges are lightly browned and firm but centers are puffed and soft, about 8 to 10 minutes. Let them cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. 

Once cool, drizzle with the White Chocolate Ganache if you like.

For White Chocolate Ganache:

Place the white chocolate chips in a medium bowl. In a small saucepan, heat the cream over medium heat until it begins to simmer. Pour the cream over the chocolate and let it sit for 10 minutes. Stir to melt the chocolate.