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
  • 1 ½ cups Granulated White Sugar (for dough)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup Granulated White Sugar (for coating)
  • 2 tablespoons Ground Cinnamon (for coating)

Instructions:

  1. Preheat your 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. Set aside. In a small, shallow bowl, combine the ¼ cup of sugar and the 2 tablespoons of cinnamon for the coating. Mix well and set aside.
  2. In the bowl of your stand mixer, beat the softened butter and the 1½ cups of sugar on medium speed for 3–5 minutes until the mixture is very light, pale, and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl. Mix in the vanilla extract.
  3. Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined. Stop immediately when no streaks of flour remain; do not overmix. Cover the dough and chill in the refrigerator for a minimum of 45 minutes.
  4. Using a cookie scoop (about 1.5 US tablespoons), portion the dough into even balls. Roll each portion between your palms into a smooth ball. Drop the ball into the cinnamon-sugar coating bowl and roll until thoroughly coated on all sides. Place the coated dough balls 2 inches apart on the prepared baking sheets.
  5. Bake one sheet at a time for 10–12 minutes. The edges should be set, but the centers should still look soft and slightly puffy (do not overbake). Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.