Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the coating: 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon
Instructions
- Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning. In a small bowl, whisk together the 3 tablespoons of sugar and 1 tablespoon of cinnamon for the coating and set it aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and the 1 ½ cups of granulated sugar together. Mix on medium-high speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl to ensure everything is well-incorporated.
- Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract. Continue mixing until the batter is smooth and creamy. Using room temperature eggs will help the emulsion process, resulting in a more uniform dough.
- In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Mix just until the flour streaks disappear. Do not overmix, as this can make the cookies tough instead of soft and chewy.
- Scoop about 1.5 tablespoons of dough and roll it between your palms to form a smooth ball (about 1 inch in diameter). Roll each ball generously in the cinnamon-sugar mixture until fully coated. If you want to “stuff” them, flatten the dough, place a small piece of caramel or a dollop of cream cheese in the center, and wrap the dough back around it before rolling in sugar.
- Place the balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes. The cookies should look slightly puffed and set at the edges but still look a little soft in the middle. Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 25 minutes