Ingredients:
- 2 ¾ cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Fine Sea Salt
- 1 cup (2 sticks) Unsalted Butter, softened, room temperature
- 1 ½ cups Granulated Sugar (for dough)
- 2 Large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- ⅓ cup Granulated Sugar (for coating)
- 2 tablespoons Ground Cinnamon (for coating)
Instructions:
- Prep Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and the 1 ½ cups of sugar on medium speed until the mixture is truly light, fluffy, and pale in color (3–4 minutes).
- Incorporate Wet Ingredients: Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl. Stir in the vanilla extract.
- Combine: Reduce the mixer speed to low. Gradually add the whisked dry ingredients, mixing only until just combined and a soft dough forms. Do not overmix.
- Chill: Cover the dough bowl tightly with cling film and refrigerate for a minimum of 30 minutes, or up to 2 hours. This prevents spreading.
- Preheat and Prep: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
- Prepare Coating: Combine the ⅓ cup of sugar and the 2 tablespoons of cinnamon in a small, shallow bowl.
- Scoop and Roll: Using a 2-tablespoon scoop, measure out uniform balls of dough. Roll each ball gently between your palms until smooth.
- Coat: Drop the dough ball into the cinnamon-sugar mixture and roll until completely coated. Place the coated balls 2 inches apart on the prepared baking sheets.
- Bake: Bake one sheet at a time for 10–12 minutes. The edges should look set, but the centers should still appear slightly soft and puffy. The tops should have cracked slightly.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them carefully to a wire rack to cool completely.