Ingredients
Method
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Cream together the softened butter and 1½ cups of sugar in a large bowl until pale and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- In a small bowl, mix together ¼ cup of sugar and the cinnamon.
- Form the dough into balls about 1½ inches in diameter and roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes until the edges are set but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Ensure butter is softened but not melted. Don't overbake to maintain chewiness. Store in an airtight container for up to 5 days.