Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the coating: 2 tablespoons granulated sugar mixed with 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 ensure the cookies do not stick. In a small shallow bowl, whisk together the 2 tablespoons of sugar and 1 tablespoon of cinnamon for the coating and set it aside. Ensure your butter is truly at room temperature so it creams easily with the sugar.
- In a large mixing bowl, cream together the softened butter and 3/4 cup of granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until well combined. Directly into the same bowl, add the all-purpose flour, cream of tartar, baking soda, and salt. Use a spatula or hand mixer on low speed to mix until a soft dough forms. Do not overmix, as this can make the cookies tough.
- Scoop about one tablespoon of dough at a time and roll it into a ball roughly one inch in diameter. Roll the ball generously in the cinnamon-sugar mixture until fully coated. Place the balls on the prepared baking sheets, spacing them about two inches apart. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft. Remove from the oven and let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 20 minutes