Ingredients

The following ingredients have 14 Servings
  • 2 1/2 cups (350 grams) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 1 1/2 tablespoons ground cinnamon

Instruction

  • Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.
  • In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment).
  • Reduce the speed to low, and then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears.
  • Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.
  • Heat your oven to 400 degrees F. Line two baking sheets with parchment paper or use silicon baking mats.
  • In a small bowl, mix the sugar and cinnamon together.
  • Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).
  • Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden.
  • Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).