Instructions

• Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
• In a small bowl, stir together ¼ cup (50 g) granulated sugar and 2 teaspoons ground cinnamon; set aside for coating.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream ¾ cup (170 g) softened unsalted butter and 1 cup (200 g) granulated sugar until light and fluffy, about 1 minute.
• Add 1 large egg and 1 teaspoon vanilla extract; mix until smooth and fully combined.
• Add 1 teaspoon baking soda, 2 teaspoons cream of tartar, and ¼ teaspoon salt; mix briefly to incorporate.
• Add 2 cups (248 g) all-purpose flour and mix until a cookie dough forms and no streaks of flour remain; do not overmix.
• Using a 2-tablespoon measure (or two tablespoons), scoop dough, roll each portion between your palms to form a ball, then roll each ball in the reserved cinnamon-sugar.
• Place the coated dough balls on the prepared cookie sheets about 2 inches apart.
• Bake 10–13 minutes, or until the tops are cracked and just lose their glossy sheen; for softer cookies, bake closer to 10 minutes.
• Remove cookies from oven and let cool on the baking sheet 5 minutes, then transfer to a rack or plate to cool completely.
• Store cooled cookies in an airtight container for up to 3 days or freeze for up to a month.