Ingredients:

  • 1 cup (226g) Unsalted Butter, softened to room temperature
  • 1 ½ cups (300g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 tsp Vanilla Extract
  • 2 ¾ cups (345g) All-Purpose Flour
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • ½ tsp Kosher Salt
  • ¼ cup (50g) Granulated Sugar (for coating)
  • 2 tbsp Ground Cinnamon (for coating)

Instructions:

  1. In a large bowl or stand mixer, beat the softened butter and 1 ½ cups of granulated sugar on medium-high speed for 2–3 minutes until the mixture is pale and fluffy.
  2. Add the eggs one at a time, followed by the vanilla extract, beating well after each addition until the batter is smooth.
  3. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
  4. Turn the mixer to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined, ensuring no white flour streaks remain.
  5. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  6. In a small bowl, whisk together the coating sugar and ground cinnamon.
  7. Scoop 1.5 tablespoons of dough and roll into a smooth ball. Roll the ball in the cinnamon-sugar mixture until heavily coated.
  8. Place balls 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes until the edges are set but the centers look slightly soft.
  9. Let the cookies rest on the hot pan for 5 minutes before transferring them to a wire rack to cool completely.