Snickerdoodle Cups with Caramel Kisses

In a large bowl, cream butter and sugars. Add the egg and vanilla and beat until smooth. In another bowl, combine the flour, salt, baking soda and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well. Let the dough rest for 30-60 minutes in the refrigerator.

Preheat oven to 300 F. Meanwhile, in a small bowl, combine sugar and cinnamon for the topping. Take 1 1/2-2 tablespoons of the chilled dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and place it in a greased 24-count mini muffin tin. Repeat for the remaining cookies.

Bake in a preheated 300 F oven for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. Immediately, place a Hershey’s Kiss in the center of each cookie. Let cookies sit to cool for at least five minutes in the tin before transferring to a wire rack to cool entirely. (Moving too soon will cause the cookies to break.)