Ingredients:

  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar, plus more for coating
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ¾ cups (344g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 3 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions:

  1. In a large bowl or stand mixer, cream together the softened butter and 1 ½ cups sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too much during baking.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. In a small bowl, combine the 3 tablespoons sugar and cinnamon.
  8. Roll the chilled dough into 1-inch balls.
  9. Roll each dough ball in the cinnamon-sugar mixture, coating completely.
  10. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  11. Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers should still be soft.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.