Ingredients:

  • 2 ¾ cups All-Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, softened
  • 1 ½ cups Granulated Sugar (for dough)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • ¼ cup Granulated Sugar (for coating)
  • 2 tablespoons Ground Cinnamon (for coating)

Instructions:

  1. Preparation & Coating: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. In a small, shallow bowl, combine the ¼ cup granulated sugar and the ground cinnamon for the coating. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and the 1 ½ cups of granulated sugar together on medium speed until the mixture is light, pale, and fluffy (about 3–4 minutes). This step is crucial for incorporating air.
  3. Incorporate Wet and Dry Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix briefly. Gradually add the reserved dry ingredient mixture to the wet ingredients on low speed, mixing only until just combined and a soft dough forms. Avoid overmixing.
  4. Chill Dough: Cover the dough bowl and refrigerate for 45–60 minutes. This chilling time prevents the cookies from spreading too much during baking.
  5. Scoop, Roll, and Bake: Using a 1.5-inch cookie scoop, portion the chilled dough into uniform balls. Roll each ball thoroughly in the prepared cinnamon-sugar mixture, ensuring a heavy coating. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  6. Bake and Cool: Bake one sheet at a time for 10–12 minutes at 375°F. The edges should be set, but the centers should still look slightly puffy and soft (underdone). Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.