Ingredients:

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

Instructions:

  1. Pre-Measure and Combine Dry Ingredients: Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
  2. Prepare the Coating: In a separate shallow bowl, whisk together the ½ cup of granulated sugar and the ground cinnamon. Set aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and 1 ½ cups of granulated sugar on medium speed until the mixture is light, pale, and fluffy (about 3–5 minutes).
  4. Add Wet Ingredients: Reduce the speed to low. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Mix in the vanilla extract.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Chill the Dough: Wrap the dough tightly in cling film or place it in an airtight container. Refrigerate for a minimum of 30 minutes.
  7. Preheat Oven and Prep Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  8. Scoop and Roll: Use a cookie scoop to portion the chilled dough into uniform balls (approx. 1.5-inch diameter).
  9. Coat the Cookies: Roll each dough ball thoroughly in the prepared cinnamon-sugar mixture. Ensure they are generously coated on all sides.
  10. Bake: Place the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, rotating the trays halfway through.
  11. Test for Doneness: The cookies are done when the edges are set and slightly golden, but the centres still look pale and slightly underdone.
  12. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.