Ingredients
Cookie Dough
- 1 cup unsalted butter (softened to room temperature)
- 1 1/4 cups white granulated sugar
- 2 tablespoons light brown sugar (packed)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Cinnamon Sugar Coating
- 5 tablespoons white granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Mix Butter and Sugars: In a large mixing bowl, beat softened butter with the white and brown sugars until the mixture is light and fluffy, about 5 minutes, scraping down the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract for an additional 2 minutes until fully incorporated and smooth.
- Add Dry Ingredients: Gently fold in the flour, cream of tartar, baking soda, and salt. Mix just until combined to avoid overworking the dough.
- Prepare Cinnamon Sugar: In a separate small bowl, combine 5 tablespoons of sugar with 2 tablespoons of cinnamon to make the cinnamon sugar coating.
- Chill Dough: Cover the dough and refrigerate for about 30 minutes if possible; this helps with shaping and enhances flavor.
- Shape Cookies: Roll the dough into balls using approximately 1 1/2 tablespoons per cookie. Roll each ball thoroughly in the cinnamon sugar mixture to coat evenly.
- Arrange on Baking Sheet: Place the coated dough balls on baking sheets lined with parchment paper or a silicone mat, spacing them at least 3 inches apart.
- Shape for Thickness: For thick cookies, leave the balls as is to bake higher; for thinner cookies, lightly press down in the center of each ball to flatten slightly before baking.
- Bake: Bake in the preheated oven for 10-11 minutes or until the edges are golden but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 10-15 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- For softer, thicker cookies, avoid flattening the dough balls before baking.
- Refrigerating the dough helps prevent spreading and enhances the cookie texture.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and ensure even baking.
- Store baked cookies in an airtight container at room temperature for up to 3-4 days.
- To keep cookies soft longer, add a slice of bread to the storage container to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
