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Makes a dozen cookies
For the cookie:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the topping:
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)
- In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar to combine. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar together until light and fluffy, 2-3 minutes. Add the vanilla and mix to combine. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, about 30 seconds total. Scrape down the sides of the bowl after each egg is added.
- Add the flour mixture in two additions, scraping down the sides of the bowl each time. Mix until just blended.
- Refrigerate the dough for at least 15 minutes (and up to 3 days if you are especially patient) to make it easier to handle.
- When ready to bake, heat the oven to 350°F and line two baking sheets with parchment. Mix the topping ingredients in a small, shallow bowl until combined.
- Shape a tablespoon of dough into a ball and roll in the cinnamon-sugar topping to cover. Place 2 1/2 inches apart on the cookie sheet. These cookies spread. I typically only put 9 on a half-sheet pan.
- Bake for 9-12 minutes, until the cookies are just turning golden at the edges. Cool on baking sheet for one minute before transferring to cooling rack. Cookies should stay soft for a few days if kept in a tightly sealed container.
- This recipe is a Community Pick!