Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the coating: 3 tablespoons granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Step 1: Cream the Butter and Sugars. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is pale and fluffy. This should take about 2 to 3 minutes with an electric mixer. Add the egg and vanilla extract, beating again until fully incorporated and smooth.
- Step 2: Mix the Dry Ingredients. 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 butter mixture. Mix on low speed just until the flour streaks disappear. Do not overmix, as this can make the cookies tough rather than crispy. The dough should be soft but manageable.
- Step 3: Roll and Coat the Dough. In a small bowl, combine the extra sugar and cinnamon for the coating. Scoop rounded tablespoons of dough and roll them into small balls, about 1 inch in diameter. Roll each ball thoroughly in the cinnamon-sugar mixture until evenly coated. Place the balls on the prepared baking sheets, spacing them at least 3 inches apart. Because these are thin cookies, they will spread significantly.
- Step 4: Bake and Cool. Bake the cookies for 10 to 12 minutes. Look for the edges to turn golden brown and the centers to appear slightly set but still thin. For extra crunch, leave them in for the full 12 minutes. Remove the sheets from the oven and let the cookies sit on the hot pan for 5 minutes. This “carry-over” cooking time helps them crisp up. Transfer them to a wire rack to cool completely and harden into their final crunchy state.
- Cook Time: 25 minutes