Ingredients:

  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1 cup unsalted butter, softened to 18°C
  • 1.5 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2.75 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt

Instructions:

  1. Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.
  2. In your small shallow bowl, stir together the 1/4 cup sugar and 2 tablespoons cinnamon until the mixture is a uniform sandy brown.
  3. In a large bowl, beat the softened butter and 1.5 cups sugar for 3 full minutes until the mixture is pale, light, and fluffy.
  4. Add the eggs one at a time, beating well after each, then stir in the vanilla extract until the batter looks silky and smooth.
  5. In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt.
  6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined and no white streaks remain.
  7. Scoop about 2 tablespoons of dough (30g) and roll between your palms until you have a smooth, round ball.
  8. Roll the ball in the cinnamon sugar, let it sit for 30 seconds, and roll it again until it has a thick, velvety coating of spice.
  9. Place balls 5cm apart on the sheets and bake for 10 minutes until the edges are set but the centers still look slightly soft.
  10. Let the cookies rest on the hot pan for 5 minutes until they firm up enough to move to a wire rack.