Ingredients:

  • 2 1/2 cups (300 g) All-Purpose Flour, sifted
  • 2 teaspoons (10 g) Cream of Tartar
  • 1 teaspoon (5 g) Baking Soda
  • 1 teaspoon (5 g) Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 1/2 cups (300 g) Granulated Sugar (for dough)
  • 2 Large Eggs, room temperature
  • 2 teaspoons (10 ml) Vanilla Extract
  • 1/4 cup (50 g) Granulated Sugar (for coating)
  • 1 tablespoon (15 ml) Ground Cinnamon (for coating)

Instructions:

  1. Preheat your 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 the dry ingredients aside.
  3. Prepare the coating: In a small, shallow bowl, whisk together the 1/4 cup of sugar and the cinnamon. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and the 1 1/2 cups of sugar on medium-high speed until the mixture is light, pale, and fluffy (about 3–5 minutes).
  5. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the vanilla extract.
  6. Reduce the mixer speed to low. Gradually add the dry ingredient mixture, mixing only until just combined. Stop immediately when the last streaks of flour disappear. Do not overmix.
  7. Cover the dough bowl with cling film and refrigerate for a minimum of 30 minutes (up to 1 hour). Chilling prevents excessive spread.
  8. Use a 1.5-inch cookie scoop to portion the dough into even balls.
  9. Roll each dough ball thoroughly in the prepared cinnamon-sugar mixture until completely covered. Place balls 2 inches apart on the prepared baking sheets.
  10. Bake one sheet at a time for 10–12 minutes. The edges should appear set and lightly golden, but the centers should still look slightly puffy and soft.
  11. Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.