Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated white sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 cup granulated white sugar (for coating)
- 2 tsp ground cinnamon (for coating)
Instructions:
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. In a small, shallow bowl, whisk together the 1/4 cup sugar and 2 tsp cinnamon for the coating. Set aside.
- In the bowl of your stand mixer, cream the softened butter and the 1 1/2 cups sugar together on medium-high speed until the mixture is light and fluffy (about 3–4 minutes). This step incorporates air and is vital for a soft cookie.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the bowl sides.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- With the mixer on low speed, gradually add the dry mixture to the wet mixture, mixing only until just combined. Stop immediately when no dry streaks remain; overmixing develops gluten and makes the cookies tough.
- Cover the dough bowl with cling film and refrigerate for a minimum of 30 minutes (or up to 1 hour). This solidifies the fat and prevents the cookies from spreading too thinly.
- Use a 2-tablespoon cookie scoop to portion the dough. Roll the dough between your palms into uniform spheres.
- Roll each dough ball generously in the prepared cinnamon-sugar mixture until fully coated.
- Place the coated balls onto the prepared baking sheets, leaving about 2 inches (5 cm) between them. Bake for 10–12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffy. Do not overbake.
- Let the cookies rest on the baking sheet for 5 minutes (they will continue setting). Transfer them to a wire rack to cool completely.