Ingredients
Equipment
Method
- Heat the oven to 375°F with a rack in the center and line two baking sheets with parchment. Stir the coating sugar and cinnamon together in a shallow bowl until evenly tan.
- Whisk the flour, cream of tartar, baking soda, salt, and 1 teaspoon cinnamon for 30 seconds until evenly tan with no clumps.
- Beat the butter and 1 1/2 cups sugar on medium speed for 2 minutes until pale yellow and fluffy.
- Beat in the eggs one at a time, then the vanilla, mixing 30 seconds after each until smooth and glossy.
- Add the dry mixture in two additions on low speed, 20 seconds each. Stop when a few streaks remain and fold in the rest by hand until the dough is thick, soft, and slightly sticky.
- Cover and chill the dough for 30 minutes until cool and able to hold a dent.
- Scoop 2 tablespoons of dough, roll it smooth, and coat it in the cinnamon sugar until fully covered in a thick, sandy layer.
- Place 12 balls on each sheet, 2 1/2 inches apart, and keep the second sheet in the refrigerator while the first bakes.
- Bake one sheet at a time on the center rack at 375°F for 9 to 11 minutes, until the edges are set with a thin golden rim and the tops are puffed and cracked with soft centers.
- Cool on the hot pan for 5 minutes, then on a wire rack for 10 minutes, until the cracks deepen and the centers firm up.
Notes
Weigh the flour (344 g). A heavy scoop from the bag adds extra flour and makes the cookies cakey.
No cream of tartar: replace it and the baking soda with 2 teaspoons baking powder. The cookies will be softer with less tang.
Storage: room temperature up to 4 days, refrigerator up to 1 week, freezer up to 3 months (baked cookies or unbaked coated dough balls).
No cream of tartar: replace it and the baking soda with 2 teaspoons baking powder. The cookies will be softer with less tang.
Storage: room temperature up to 4 days, refrigerator up to 1 week, freezer up to 3 months (baked cookies or unbaked coated dough balls).