Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning. - Step 2: Cream the Butter and Sugar
In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and 1 ½ cups of granulated sugar together. Mix on medium-high speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color. - Step 3: Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated into the creamy mixture. - Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until the flour disappears. Do not overmix. - Step 5: Prepare the Coating
In a small shallow bowl, stir together the remaining 3 tablespoons of sugar and 1 tablespoon of ground cinnamon until evenly blended. - Step 6: Roll and Coat the Dough
Scoop about 1 ½ tablespoons of dough and roll it between your palms to form a 1-inch ball. Roll the ball generously in the cinnamon-sugar mixture until it is completely coated. - Step 7: Bake the Cookies
Place the balls 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft. They will firm up as they cool. - Step 8: Cool and Set
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them maintain their chewy texture.
- Cook Time: 25 minutes
- Diet: Vegetarian