As I sit here with a stomach virus, I’m having trouble finding the words to explain to you just how good these cookies are.
Their best feature is their simplicity. They’re soft yet crispy and covered in cinnamon sugar goodness.
If you doubt their deliciousness, ask my co-workers. I brought a batch of these to work and they polished them off in under 15 minutes!
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ground cinnamon
Combine the butter and 1 1/2 cups of the sugar in a mixer and beat until it becomes light and fluffy. Add the eggs and beat until well combined. In a separate bowl, combine all of the dry ingredients except for the cinnamon and sift together. Add the dry ingredients slowly to the mixer and combine thoroughly, scraping down the sides of the bowl once or twice. Chill the dough in the refrigerator for an hour or overnight. Preheat the over to 400 degrees and line cookie sheets with silpat mats or parchment paper. Stir together the remaining 1/4 cup of sugar with the cinnamon in a bowl. Using a cookie scoop or rounded tablespoons, roll each dough portion into a ball. Roll the top half of each one gently into the cinnamon sugar mix. Place them on the cookie sheets two inches apart. Bake them for 10 minutes or until cracks begin to form in the cinnamon sugar coating. The cookies will not brown as a sign of being done. Let the cookies cool for 5 minutes before transferring them to a cooling rack.