Ingredients:

  • 225g unsalted butter, softened
  • 300g granulated white sugar
  • 2 units large eggs, room temperature
  • 10ml pure vanilla extract
  • 375g all-purpose flour
  • 6g cream of tartar
  • 5g baking soda
  • 3g kosher salt
  • 50g granulated white sugar (for coating)
  • 15g ground cinnamon

Instructions:

  1. Cream the base: In a large bowl, beat the softened butter and 1.5 cups (300g) of sugar until pale and fluffy, approximately 3 minutes. Add eggs one at a time, followed by vanilla, beating until the mixture is smooth.
  2. Incorporate dry ingredients: Whisk together the flour, cream of tartar, baking soda, and salt. Slowly add the dry mixture to the wet ingredients on low speed until just combined.
  3. Chilling and Shaping: Chill the dough in the refrigerator for at least 30 minutes. Once chilled, scoop 1.5-tablespoon portions and roll into smooth balls.
  4. Coating: Combine the coating sugar and cinnamon in a small bowl. Roll each dough ball twice in the mixture until heavily coated.
  5. Baking: Place balls 2 inches apart on prepared baking sheets. Bake at 350°F (175°C) for 9–11 minutes until the tops are cracked but centers remain slightly soft. Cool on a wire rack.