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Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 1 1/2 cups of granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract until just combined.

Gradually add the dry ingredients from Step 2 to the wet mixture in the stand mixer. Mix on low speed only until the ingredients are just combined and no streaks of flour remain. Be careful not to overmix.

In a separate small bowl, combine the 1/3 cup of granulated sugar and 2 tablespoons of ground cinnamon for the coating. Stir well to mix.

Scoop approximately 1 tablespoon of cookie dough for each cookie. Roll the dough into a smooth ball between your palms, then roll each ball thoroughly in the prepared cinnamon sugar mixture, ensuring it is well coated on all sides.

Place the coated cookie dough balls about 2 inches apart on ungreased baking sheets.

Bake for 8-10 minutes, or until the edges of the cookies are set but the centers still appear soft and slightly puffy. They will firm up as they cool.

Allow the cookies to cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to cool completely.


Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 1 1/2 cups of granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract until just combined.

Gradually add the dry ingredients from Step 2 to the wet mixture in the stand mixer. Mix on low speed only until the ingredients are just combined and no streaks of flour remain. Be careful not to overmix.

In a separate small bowl, combine the 1/3 cup of granulated sugar and 2 tablespoons of ground cinnamon for the coating. Stir well to mix.

Scoop approximately 1 tablespoon of cookie dough for each cookie. Roll the dough into a smooth ball between your palms, then roll each ball thoroughly in the prepared cinnamon sugar mixture, ensuring it is well coated on all sides.

Place the coated cookie dough balls about 2 inches apart on ungreased baking sheets.

Bake for 8-10 minutes, or until the edges of the cookies are set but the centers still appear soft and slightly puffy. They will firm up as they cool.

Allow the cookies to cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to cool completely.
