Ingredients: |
Ingredients: 2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. kosher salt
1 cup (2 sticks) salted butter, at room temperature
1/4 cup light brown sugar
1 1/2 cups plus 2 Tbsp. granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
2 Tbsp. ground cinnamon, for rolling
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Directions: |
Directions:1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
2
In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt until thoroughly combined. Set aside.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and 1¼ cups of the granulated sugar. Beat on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, then beat in the eggs, 1 at a time, on medium speed. Beat in the vanilla. Scrape down the sides of the bowl again. With the mixer on low speed, slowly add the dry ingredients and beat until combined.
4
In a medium bowl, whisk together the cinnamon and the remaining 6 tablespoons granulated sugar. Using a 2-tablespoon cookie scoop, form balls of dough and gently roll them in the cinnamon sugar, coating generously. Transfer to the prepared baking sheets, spacing the dough balls about 3 inches apart.
5
Bake in batches, rotating the pans halfway through, until puffed and just barely set in the center, 8 to 10 minutes (the cookies will continue to set as they cool). Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. |
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