Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1.5 cups granulated sugar (300g)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract (5ml)
  • 2.75 cups all-purpose flour (345g)
  • 2 tsp cream of tartar (7g)
  • 1 tsp baking soda (6g)
  • 0.25 tsp kosher salt (1.5g)
  • 3 tbsp granulated sugar for coating (38g)
  • 2 tsp ground cinnamon for coating (5g)

Instructions:

  1. Preheat your oven to 400°F (200°C). In a stand mixer bowl, beat the softened butter and 1.5 cups of sugar on medium-high for 3 minutes until pale and aerated. Add the eggs one at a time, followed by the vanilla extract, mixing until just combined.
  2. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Turn the mixer to low and gradually add the dry ingredients to the wet mixture. Mix only until no white streaks remain to avoid over-developing gluten.
  3. In a small bowl, combine the 3 tablespoons of sugar and 2 teaspoons of cinnamon. Using a medium cookie scoop, form the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture.
  4. Place the coated dough balls on parchment-lined baking sheets, spaced 2 inches apart. Bake for 10 minutes or until the edges are set and the tops have developed deep, mahogany-colored cracks. Allow to cool on the pan for 5 minutes before transferring to a wire rack.