Snickerdoodles using melted butter

I wanted to make some easy cookies while here in France and had come across this recipe not long ago, so I thought I'd give it a try.  They turned out well, considering that this is not an oven I'm used to and French ingredients aren't exactly the same as ours.  I won't rate this until I can try it back in the states, too, as I want to see how they come out there.  Let's just say that the cookies didn't last long around here, definitely want to make again!

Link to original recipe: https://www.crunchycreamysweet.com/the-best-chewy-snickerdoodles/

Ingredients:

1/2 c. unsalted butter (this is 'doux' type butter in France)
1 1/2 c. all-purpose flour (I used type 65 flour, as advised by David Lebovitz's website, was available (finally a few days ago) at Doussard Carrefour Market)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 c. sugar
1/4 c. brown sugar (packed)
1 large egg, room temperature
1 tsp. vanilla extract (it's more like a syrup here, but I still use same amount)

cinnamon-sugar mixutre for coating dough balls: combine 1/3 c. sugar mixed with 1/2 T. ground cinnamon

Instructions:

1. In a medium-sized bowl, melt the butter in the microwave but not fully--go for 20 seconds, followed by 10 more if needed.  Stop when there are still small chunks that you can stir well to get melted rest of the way by mixing.  Set aside to cool.

2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, cream of tartar, and salt.  Set aside.

3. Whisk in the sugar and brown sugar with the cooled butter.

4. Whisk in the egg and vanilla with the butter-sugar mixture until just combined.

5. Combine the dry ingredients with the butter mixture using a wooden spoon.  Cover and put in fridge for at least 30 min (this is exactly how long we went).

6. Heat oven to 350°F.  Line baking sheets with parchment.

7. Form balls of dough slightly less than 1" diameter.  Roll balls in the cinnamon-sugar mixture to coat all over, then place on prepared baking sheets 2" apart.

8. Bake for 9-10 min.  (We ended up going closer to 8 1/2 min, but I think maybe the temperature or the cookie sheets were causing them to bake a bit fast.)  Cool and enjoy!