Instructions

• Preheat oven to 325°F. Line one or more baking sheets with parchment paper.
• In a large bowl, cream the butter and both sugars with a handheld or stand mixer until light and fluffy (about 2–3 minutes).
• Add the egg and vanilla to the creamed mixture and beat until combined.
• In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
• Add the dry ingredients to the wet mixture and mix just until incorporated; do not overmix.
• Using rounded teaspoons, portion the dough and roll each portion into a ball. Roll each ball in the sugar reserved for coating.
• Place the coated dough balls on the prepared baking sheet about 2 inches apart.
• Bake for 9–10 minutes. If you make larger cookies, they may take up to 15 minutes. Remove when edges are set and centers are still slightly soft if you prefer a chewy texture.
• Let the cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.