Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • 1 ½ cups granulated sugar (300g)
  • 2 large eggs (approx. 100g)
  • 1 teaspoon pure vanilla extract (5ml)
  • 2 ¾ cups all-purpose flour (330g)
  • 2 teaspoons cream of tartar (6g)
  • 1 teaspoon baking soda (5g)
  • ¼ teaspoon salt (1.5g)
  • 2 tablespoons granulated sugar (25g)
  • 2 teaspoons ground cinnamon (6g)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Cover the dough and refrigerate for at least 30 minutes. This prevents excessive spreading during baking.
  6. In a small bowl, combine the sugar and cinnamon for the coating.
  7. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough (about 1.5-inch balls) and roll each ball in the cinnamon-sugar mixture.
  9. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. Don't overbake! They should still look slightly pale.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.