Instructions

• Preheat the oven to 350°F. Line one or more baking sheets with parchment paper.
• In a large bowl, cream together 1 cup unsalted butter (softened) and 1 1/4 cups granulated sugar with a handheld or stand mixer for 2–3 minutes, until light and fluffy.
• Add 1 large egg and 2 teaspoons vanilla extract to the creamed mixture and mix until combined.
• In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon cream of tartar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt.
• Add the flour mixture to the wet ingredients in two additions: first add about 1 cup of the flour mixture and mix until incorporated, then add the remaining 1 1/4 cups and mix just until combined. Do not overmix.
• Use a medium cookie scoop to portion the dough and roll each portion into a ball if desired. Place the dough balls on the prepared baking sheets about 2 inches apart.
• Refrigerate the baking sheets with the shaped dough for 15 minutes to chill.
• Bake in the preheated oven for 9–10 minutes, or until the centers are set and edges are lightly golden.
• Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.