Ingredients:

  • 226g unsalted butter, softened but cool
  • 250g granulated white sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp pure vanilla extract
  • 375g all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 50g granulated sugar for coating
  • 2 tbsp ground Saigon cinnamon

Instructions:

  1. In a stand mixer, beat the cool room temperature butter and 250g sugar on medium-high speed for at least 3 minutes until pale ivory and doubled in volume.
  2. Add the large egg, extra egg yolk, and vanilla extract. Beat until the mixture is cohesive and resembles thick buttercream.
  3. In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Do not overmix.
  5. Prep the coating. Mix 50g sugar and 2 tbsp ground Saigon cinnamon in a small bowl.
  6. Scoop 1.5 tablespoon portions and roll them into smooth rounds.
  7. The Double Roll. Roll each ball in the cinnamon sugar mix, wait 30 seconds, and roll them again.
  8. Arrange and chill. Place on a lined sheet 2 inches apart; chill for 10 minutes if your kitchen is warm.
  9. Bake the batch. Bake at 350°F (180°C) for 8-10 minutes until the edges are set but centers look soft
  10. Cool and set. Let the cookies sit on the hot pan for 5 minutes until they firm up slightly.