Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and 1 1/2 cups sugar until light and fluffy.
- Add eggs and vanilla, beating until combined.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- In a small bowl, mix 1/4 cup sugar and cinnamon for coating.
- Roll dough into 1 1/2-inch balls, then roll each ball in cinnamon-sugar mixture.
- Place on baking sheet about 2 inches apart.
- Bake for 8-10 minutes until edges are lightly browned.
- Cool slightly before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to 1 week.
- You can substitute gluten-free flour for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 90 Kcal
- Sugar: 7g
- Sodium: 50mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 15mg