Ingredients:

  • 2 ¾ cups All-Purpose Flour
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 cup Unsalted Butter, softened
  • 1 ½ cups Granulated Sugar (for the dough)
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • ¼ cup Granulated Sugar (for the coating)
  • 2 Tbsp Ground Cinnamon (for the coating)

Instructions:

  1. Prep the Oven and Sheets: Preheat your oven to 190°C (375°F). Line two large baking sheets with parchment paper or silicone mats.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. Cream the Fats and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until smooth. Gradually add the 1 ½ cups of granulated sugar and beat on medium-high speed until the mixture is very light, pale, and fluffy (3–5 minutes).
  4. Add Wet Ingredients: Beat in the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl to ensure everything is incorporated.
  5. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the reserved flour mixture until just combined. Stop mixing immediately once the last streaks of flour disappear to prevent over-mixing.
  6. Chill the Dough: Cover the bowl with cling film and refrigerate for a minimum of 30 minutes. (This prevents spreading during baking.)
  7. Prepare the Coating: While the dough chills, combine the ¼ cup of sugar and the ground cinnamon in a shallow bowl. Whisk thoroughly.
  8. Scoop and Roll: Remove the dough from the refrigerator. Use a cookie scoop to portion the dough into even rounds. Roll each portion between your palms until smooth.
  9. Coat Thoroughly: Roll each dough ball generously in the cinnamon-sugar mixture until completely coated. Place the coated dough balls onto the prepared baking sheets, leaving at least 5 cm (2 inches) of space between each one.
  10. Bake: Bake for 10–12 minutes, rotating the pan halfway through. The cookies are done when the edges are set and lightly golden, but the centres still look slightly puffy and soft. Do not overbake.
  11. Cooling: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.