Instructions

• Position an oven rack in the middle of the oven and preheat the oven to 350°F. Line three sheet pans with aluminum foil, dull-side up. (You will bake one pan at a time.)
• In a small bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, 1/2 teaspoon cream of tartar, and 1/4 teaspoon freshly grated nutmeg (use a Microplane zester).
• In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup unsalted butter (room temperature) on medium speed until creamy, about 1 minute.
• Add 1 1/2 cups granulated sugar to the butter and beat on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
• Add 1 large egg and 1 teaspoon pure vanilla extract and mix on low speed just until combined.
• Add the flour mixture and mix on low speed until just combined; do not overmix.
• In a small bowl, combine the remaining 1/4 cup granulated sugar and 1 tablespoon cinnamon.
• Portion the dough into 3-ounce balls (about 1/4 cup each). Roll each ball in the cinnamon-sugar mixture to coat. Optional: press a little extra cinnamon-sugar on top of each dough ball for darker cinnamon streaks.
• Place 3 or 4 dough balls on a prepared sheet pan, spaced evenly to allow for spreading. Bake one pan at a time on the middle rack.
• Bake for 8 minutes, until the dough balls have flattened and are slightly puffed in the center.
• Wearing oven mitts, open the oven, lift the sheet pan about 4 inches, and gently drop it straight down onto the oven rack so the cookie edges set and the centers fall slightly. Close the oven and let the cookies rest in the oven for 2 minutes.
• Repeat the lift-and-drop cycle every 2 minutes as the cookies puff back up, until the total bake time for that pan reaches 14–15 minutes. The cookies are done when they have spread and the edges are golden brown while the centers remain much lighter.
• Transfer the sheet pan to a cooling rack and let the cookies cool on the pan for 10 minutes. Then transfer the cookies to the cooling rack to cool to room temperature.
• Notes: Cookies are crispiest and chewiest on the day they are made. Store in an airtight container for up to 2 days or refrigerate for up to 3 days. They are also enjoyable chilled.