Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1½ cups (300g) granulated sugar
  • 1 large egg (50g)
  • 2 tsp (10ml) vanilla extract
  • 2¾ cups (345g) all-purpose flour
  • 2 tsp (6g) cream of tartar
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • ¼ cup (50g) granulated sugar
  • 2 tbsp (15g) ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Cream the softened butter (225g) and granulated sugar (300g) on medium-high speed until the mixture looks pale and fluffy.
  3. Beat in the egg (50g) and vanilla extract (10ml) until fully incorporated and smooth.
  4. In the same bowl, whisk together the all-purpose flour (345g), cream of tartar (6g), baking soda (5g), and salt (3g); mix on low speed just until the white streaks of flour disappear.
  5. In a small shallow bowl, combine the granulated sugar (50g) and ground cinnamon (15g) for the coating.
  6. Scoop rounded tablespoons of dough and roll them into 1-inch balls.
  7. Roll each dough ball in the cinnamon-sugar mixture until heavily coated.
  8. Place the coated balls on parchment-lined baking sheets.
  9. Bake at 350°F (180°C) for 8–10 minutes; remove the cookies when the edges are set but the centers still look slightly underdone.
  10. Allow the cookies to cool on the pan; the centers will firm up as they cool.