Ingredients:

  • 2 3/4 cups All-Purpose Flour, sifted
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 1/2 cups Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Granulated Sugar (for coating)
  • 2 tablespoons Ground Cinnamon (for coating)

Instructions:

  1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a shallow dish, whisk together the sugar and cinnamon for the coating. Set aside.
  3. In a medium bowl, whisk together the sifted flour, cream of tartar, baking soda, and salt. Set aside.
  4. In the bowl of an electric mixer, cream the softened butter and the 1 1/2 cups of granulated sugar on medium-high speed until light, pale, and fluffy (about 3–4 minutes). This is crucial for achieving cookie structure.
  5. Reduce speed to low. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  6. Gradually add the reserved dry mixture to the wet mixture, mixing on low speed until just combined. Stop mixing as soon as no streaks of flour remain to avoid developing tough gluten.
  7. Cover the dough with plastic wrap and chill in the refrigerator for a minimum of 30 minutes.
  8. Use the cookie scoop to portion the chilled dough into uniform balls (approx. 1.5–2 tablespoons each).
  9. Roll each dough ball lightly between your palms to smooth, then roll thoroughly in the cinnamon-sugar mixture until fully coated. Place the coated balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes. The cookies are done when the edges are lightly set but the centres still look slightly soft and pale.
  11. Let the cookies cool on the baking sheet for 5 minutes (they will continue to set up), then transfer them to a wire rack to cool completely.