Ingredients:

  • 2 ½ cups (300 g) All-Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup (2 sticks / 225 g) Unsalted Butter, softened
  • 1 ½ cups (330 g) Granulated Sugar (for dough)
  • 2 large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • ¼ cup (50 g) Granulated Sugar (for coating)
  • 1 tablespoon Ground Cinnamon (for coating)

Instructions:

  1. Pre-heat the oven to 190°C (375°F). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a shallow dish, combine the ¼ cup sugar and 1 tablespoon cinnamon for the coating. Set aside.
  4. Using a stand mixer fitted with the paddle attachment, cream the softened butter and the 1 ½ cups sugar on medium-high speed for 3 to 5 minutes, until the mixture is very light, pale, and fluffy. Scrape down the bowl frequently.
  5. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
  6. Reduce the mixer speed to low. Gradually add the prepared dry ingredients, mixing only until just combined. Stop immediately when no streaks of flour remain. Do not overmix.
  7. Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes, or up to 2 hours. (Chilling prevents spreading.)
  8. Use a 1.5-tablespoon cookie scoop to form uniform balls of dough.
  9. Roll each ball thoroughly in the cinnamon-sugar mixture until completely coated.
  10. Place the coated dough balls 2 inches apart on the prepared baking sheets.
  11. Bake for 10 to 12 minutes. The edges should be set, but the centres should still look slightly soft and puffy. They will look underdone—that’s the secret to chewiness!
  12. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.