Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1.5 cups (330g) light brown sugar, packed
  • 0.5 cup (100g) white sugar
  • 1 large egg, room temperature
  • 1 tbsp pure vanilla extract
  • 2.75 cups (345g) all-purpose flour
  • 2 tsp ground Saigon cinnamon
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 0.25 cup (50g) white sugar
  • 1 tbsp ground cinnamon

Instructions:

  1. Cream the foundation. Place the 1 cup of softened butter and both sugars (1.5 cups brown, 0.5 cup white) into your mixer. Beat on medium high for 3-4 minutes until the mixture is pale, fluffy, and voluminous. Note: This creates the air pockets needed for a light texture.
  2. Add the liquids. Drop in the room temperature egg and 1 tablespoon of vanilla. Beat for 1 minute until the batter looks silky and emulsified.
  3. Prep the dry mix. In a medium bowl, whisk the 2.75 cups of flour, 2 teaspoons of cinnamon, cream of tartar, baking soda, and sea salt.
  4. Combine carefully. Turn the mixer to the lowest speed and gradually add the flour mixture. Mix until no white streaks remain, then stop immediately.
  5. Stabilize the dough. Cover the bowl and put it in the fridge for 30 minutes. until the dough feels firm to the touch. Note: This prevents the cookies from spreading into flat pancakes.
  6. Set the stage. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  7. Create the coating. In a small bowl, whisk together the remaining 0.25 cup of white sugar and 1 tablespoon of cinnamon.
  8. Scoop and roll. Use a 1.5 tablespoon scoop to form balls. Roll them in the cinnamon sugar until they are completely encrusted and sparkling.
  9. Bake to perfection. Place balls 2 inches apart on the sheets. Bake for 10 minutes until the edges are golden but the centers still look slightly soft.
  10. The carryover cook. Let the cookies sit on the hot pan for 5 minutes until they firm up enough to move, then transfer to a wire rack.