Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (156g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Cover the dough and refrigerate for at least 30 minutes. Chilling prevents spreading.
  6. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. In a small bowl, combine the sugar and cinnamon for the coating.
  8. Scoop or roll the chilled dough into 1-inch balls.
  9. Roll each ball in the cinnamon-sugar mixture, ensuring it’s evenly coated.
  10. Place the coated dough balls on the prepared baking sheets, leaving some space between each cookie.
  11. Bake for 8-10 minutes, or until the edges are lightly golden and the tops are just set. Don't overbake for soft cookies.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.