Ingredients:

  • 2 ¾ cups All-Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, softened (2 sticks)
  • 1 ½ cups Granulated White Sugar (for dough)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • ¼ cup Granulated White Sugar (for coating)
  • 2 tablespoons Ground Cinnamon (for coating)

Instructions:

  1. Preheat oven to 375°F / 190°C. Line baking sheets with parchment paper or silicone baking mats.
  2. Combine Coating: In a small, shallow bowl, whisk together the coating sugar (1/4 cup) and cinnamon (2 tablespoons). Set aside.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In the bowl of a stand mixer, beat the room-temperature butter and the 1 ½ cups of sugar on medium-high speed for 4–5 minutes until the mixture is visibly lightened, pale, and fluffy.
  5. Add Wet Ingredients: Reduce speed to low. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl.
  6. Incorporate Dry Mix: Gradually add the whisked dry ingredients to the wet mixture. Mix only until just combined and a soft dough forms. Do not overmix.
  7. Chill Dough: Cover the dough bowl tightly with cling film and refrigerate for a minimum of 60 minutes. This step is crucial for texture control.
  8. Scoop Uniform Balls: Use a cookie scoop (approx. 3 tablespoons) to portion the chilled dough into uniform balls. Rolling identical sizes ensures even baking.
  9. Roll and Coat: Roll each dough ball thoroughly in the prepared cinnamon-sugar mixture, pressing lightly to ensure the coating adheres all over.
  10. Arrange on Sheet: Place the coated balls onto the prepared baking sheets, leaving at least 2 inches between each one. Do not flatten the dough balls.
  11. Bake: Bake for 10–12 minutes. The edges should be set, but the centers should still look slightly soft and puffy. They should not be heavily browned.
  12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. The residual heat finishes the cooking process.