Ingredients:

  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar (for dough)
  • 2 large eggs, at room temperature
  • 1 teaspoon good quality vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions:

  1. Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
  2. In a large bowl or stand mixer, beat the softened butter and 1 ½ cups of granulated sugar until light and fluffy (about 3 minutes).
  3. Beat in eggs one at a time until just combined, scraping down the sides. Mix in the vanilla extract.
  4. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until a soft dough forms. Do not overmix.
  5. Cover the bowl and refrigerate the dough for at least 30 minutes (up to 1 hour ideal).
  6. While the dough chills, mix the ¼ cup of sugar and 2 tablespoons of cinnamon together in a shallow dish.
  7. Preheat oven to 375°F (190°C). Scoop dough into 1.5 tablespoon-sized balls and roll each ball thoroughly in the cinnamon-sugar mixture, ensuring an even coating.
  8. Place coated dough balls 2 inches apart on baking sheets lined with parchment paper or silicone mats.
  9. Bake for 9–11 minutes. Cookies are done when the edges are set and lightly golden, but the centers still look slightly puffy and soft. The cinnamon coating should be beautifully cracked.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.