Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened to room temperature
  • 1 1/2 cups Granulated White Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 2 3/4 cups All-Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 cup Granulated White Sugar (for coating)
  • 2 tablespoons Ground Cinnamon (for coating)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In the bowl of the stand mixer fitted with the paddle attachment, cream the softened butter and the 1 1/2 cups of sugar on medium-high speed for 3-5 minutes. The mixture must become visibly pale, light, and fluffy.
  4. Reduce the speed to low. Add the eggs one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl. Mix in the vanilla extract.
  5. With the mixer on the lowest speed, gradually add the reserved flour mixture until just combined. Stop mixing as soon as you see no streaks of dry flour. Do not overmix.
  6. Cover the dough bowl with cling film and refrigerate for a minimum of 45 minutes (up to 2 hours). This chilling step is crucial for texture.
  7. While the dough chills, combine the 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl to create the coating.
  8. Use a cookie scoop (about 1.5 tablespoons size) to portion the chilled dough into balls. Roll each ball lightly between your palms to smooth it out.
  9. Roll each dough ball generously in the cinnamon-sugar coating mix, ensuring it is fully coated on all sides.
  10. Place the coated balls onto the prepared baking sheets, spacing them about 2 inches apart.
  11. Bake for 10-12 minutes, rotating the pan halfway through. The cookies are done when the edges are set and lightly golden, and the centers still look puffed up and slightly underbaked (they will look cracked on top).
  12. Leave the cookies on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.