Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. In a small bowl, whisk together the 3 tablespoons of sugar and 1 tablespoon of cinnamon for the coating; set this aside. In a medium mixing bowl, sift together the flour, cream of tartar, baking soda, and salt. Sifting helps ensure there are no lumps of baking soda in your cookies.
- In a large bowl or using a stand mixer, cream the softened butter and 1 ½ cups of granulated sugar together on medium-high speed until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Scoop about 1 ½ tablespoons of dough and roll it into a smooth ball. Roll the ball generously in the cinnamon-sugar mixture until fully coated. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 8 to 10 minutes. The edges should be set and the tops should look slightly puffed and cracked, but they should still look a little soft in the center—do not overbake! Let the cookies rest on the baking sheet for 5 minutes to firm up. Move them to a wire rack to cool completely. Serve them on a decorative platter alongside a cold glass of milk or a hot cup of coffee for the perfect presentation.
- Cook Time: 25 minutes