Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Cream together softened butter and 1 ½ cups granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract until smooth.
- In a separate bowl, whisk flour, cream of tartar, baking soda, and salt until combined.
- Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Dough will be soft but not overly sticky.
- Mix ¼ cup sugar with 2 teaspoons ground cinnamon in a small bowl for coating.
- Roll dough into balls (about 1.5 to 2 tablespoons each), then roll thoroughly in cinnamon sugar mixture.
- Arrange coated dough balls on prepared sheets about 2 inches apart.
- Bake for 8-10 minutes until edges are just set and lightly golden but centers remain soft.
- Cool cookies on baking sheets for 2-3 minutes, then transfer to wire racks to cool completely. Enjoy warm for the best experience.
Nutrition
Calories: 140kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 30mgSodium: 130mgPotassium: 40mgSugar: 11gVitamin A: 350IUCalcium: 15mgIron: 0.4mg
Notes
For best results, use room temperature ingredients. Don't overbake to keep cookies soft and chewy. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Tried this recipe?Let us know how it was!
