Ingredients:

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

Instructions:

  1. Preheat the 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 aside.
  3. In a small, shallow bowl, thoroughly mix the ¼ cup sugar and 2 Tbsp cinnamon for the coating. Set aside.
  4. In the bowl of a stand mixer, cream the softened butter and the 1 ½ cups granulated sugar on medium speed until the mixture is very light, pale, and fluffy (about 3–5 minutes).
  5. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Stir in the vanilla extract.
  6. Reduce the mixer speed to low. Gradually add the dry ingredient mixture and mix only until just combined and a soft dough forms. Do not overmix.
  7. Cover the bowl or wrap the dough and chill in the refrigerator for a minimum of 30 minutes. This step is crucial to prevent spreading.
  8. Use a 1 ½-inch cookie scoop to portion the dough into even balls (approx. 3 Tbsp each).
  9. Roll each dough ball generously in the cinnamon-sugar coating until fully covered.
  10. Place the coated balls onto the prepared baking sheets, leaving about 2 inches (5 cm) between them.
  11. Bake one sheet at a time for 9 to 12 minutes, rotating the tray halfway through. The edges should look set, but the centres should still appear soft and slightly puffy. Do not wait for the cookies to brown.
  12. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.