- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Creaming the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Be careful not to overmix.
Chilling the Dough:
Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight for best results.
Preheating the Oven:
Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
Rolling the Dough Balls:
In a small bowl, mix together the 1/4 cup granulated sugar and ground cinnamon for rolling.
Scoop out rounded tablespoons of dough and roll them into balls.
Roll each ball in the cinnamon-sugar mixture until well coated.
Place the coated dough balls on the prepared baking sheets, leaving some space between each.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are just starting to turn golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.