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.
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.
