Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated white sugar (for dough)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup granulated white sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together the softened butter and 1 ½ cups of sugar until the mixture is light, pale, and fluffy (about 3–4 minutes). Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  2. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix. A slightly sticky, soft dough will form.
  3. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading and results in a thicker, chewy cookie quality.
  4. In a shallow dish, combine the ¼ cup sugar and cinnamon for the coating. Use a 1.5-tablespoon cookie scoop to form uniform balls of dough. Roll each ball completely in the cinnamon-sugar mixture, ensuring full coverage.
  5. Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes. The edges should be set, but the centers should still look soft and slightly puffy. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.