Ingredients:

  • 1 cup (226g) unsalted butter, softened to 65°F
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 ¾ cups (345g) all-purpose flour, spooned and leveled
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tbsp ground cinnamon (preferably Saigon)

Instructions:

  1. In a stand mixer, cream the softened butter and 1.5 cups of sugar on medium-high for 3-4 minutes until pale ivory and light in texture. Add eggs one at a time, then mix in the vanilla extract, scraping the bowl as needed.
  2. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and kosher salt until well combined.
  3. Turn the mixer to low and gradually integrate the dry ingredients into the wet mixture until just combined. Do not overmix.
  4. Cover the dough and chill in the refrigerator for approximately 60 minutes. This stabilizes the fats and improves the final chewy texture.
  5. Preheat your oven to 400°F (200°C). In a small bowl, combine the remaining 1/4 cup sugar and 2 tablespoons of ground cinnamon.
  6. Using a 1.5 tbsp mechanical cookie scoop, form dough into uniform balls. Roll each ball thoroughly in the cinnamon-sugar mixture.
  7. Place cookies on a heavy-duty half-sheet pan spaced 2 inches apart. Bake for 8 to 10 minutes until the edges are just set but the centers remain pillowy and slightly underdone.
  8. Allow cookies to cool on the pan for 5 minutes for carry-over cooking to complete, then transfer to a wire rack.