Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ¾ cups (344g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ¼ teaspoon salt
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too much.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. In a small bowl, combine the granulated sugar and ground cinnamon.
  8. Scoop out rounded tablespoons of dough (or use a cookie scoop). Roll each ball in the cinnamon-sugar mixture, coating completely.
  9. Place the coated dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) between each cookie.
  10. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. The tops should be slightly cracked.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.