Ingredients
Scale
- For the Cookies:
- 1 cup (230g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the Cinnamon-Sugar Coating:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, ensuring they are fully incorporated.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Cover the dough and refrigerate for at least 30 minutes.
- While the dough chills, combine the cinnamon and sugar for the coating in a small bowl.
- Roll the chilled dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are set but the centers are soft. Do not overbake.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.