Ingredients:

  • 2 ¾ cups All-Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 ½ cups Granulated Sugar (for dough)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup Granulated Sugar (for coating)
  • 2 tablespoons Ground Cinnamon (for coating)

Instructions:

  1. Prepare the Coating and Oven: Preheat the oven to 375°F (190°C). Line baking trays with parchment paper or silicone mats. Combine the sugar and cinnamon for the coating in a shallow bowl; set aside.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Whisk for at least 30 seconds to ensure the leavening agents are thoroughly dispersed. Set aside.
  3. Cream the Fats and Sugars: In the bowl of a stand mixer, beat the truly softened butter and 1 ½ cups of granulated sugar on medium-high speed. Cream the mixture until it is pale, fluffy, and significantly increased in volume (3–5 minutes). Scrape down the bowl halfway through.
  4. Incorporate Wet Ingredients: Reduce the mixer speed to medium-low. Add the eggs one at a time, mixing well after each addition until just combined. Mix in the vanilla extract.
  5. Mix the Dough: With the mixer on the lowest speed, gradually add the whisked dry ingredients to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix, as this develops the gluten and makes the cookies tough.
  6. Chill and Portion (Recommended): Cover the dough and chill in the refrigerator for 30 minutes to help the cookies hold their shape better. Using a 1.5-inch cookie scoop, portion the dough into balls (approximately 3 tablespoons each).
  7. Coat and Bake: Roll each dough ball gently between your palms to smooth. Roll the dough ball thoroughly in the cinnamon-sugar coating mix, ensuring it is fully covered. Place cookies 2 inches apart on the prepared baking trays. Bake for 10–12 minutes. The edges should look set and slightly puffed, but the centre should still look very soft and slightly undercooked. A slight crackle on the surface is ideal.
  8. Cool: Remove from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.