Instructions

• Preheat the oven to 375°F (190°C). Line at least two baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together 3 cups (360 g) all-purpose flour, 1 teaspoon (5 g) cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
• In a small shallow bowl, combine ¼ cup granulated sugar and 2 teaspoons ground cinnamon. Set aside.
• In a stand mixer fitted with the paddle attachment (or with a handheld mixer), cream 1 cup (225 g) unsalted butter (room temperature) with 1 ¼ cups (250 g) granulated sugar on medium speed for 2–3 minutes, until pale and fluffy. Scrape down the sides and bottom of the bowl.
• Add 2 large eggs, one at a time, beating until each egg is fully incorporated. Scrape the bowl again.
• Add the dry ingredients from step 2 to the butter mixture a little at a time, mixing on low to medium and scraping the bowl as needed, until just combined. Do not overmix.
• Using a 1-tablespoon cookie scoop or a tablespoon measure, portion the dough into 1-tablespoon-sized balls. Gently roll each portion between your fingers to smooth.
• Roll each dough ball in the cinnamon-sugar mixture from step 3 to coat evenly.
• Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
• Bake on the middle oven rack at 375°F (190°C) for 10–12 minutes, rotating the baking sheet(s) once after about 5 minutes. Cookies are done when the edges are set and the tops no longer look wet.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.