Cinnamon Sugar Cookies

Shopping list

• 115 g Unsalted butter — softened to room temperature

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• 150 g Granulated white sugar

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• 1 Large egg — at room temperature

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• 1 teaspoon Vanilla extract

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• 190 g All-purpose flour

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• 1 teaspoon Cream of tartar — for classic tangy bite and soft texture

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• 0.5 teaspoon Baking soda

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• 0.25 teaspoon Salt

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• 2 tablespoons Granulated white sugar — for cinnamon coating

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• 1.5 teaspoons Ground cinnamon — for cinnamon coating

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Step by step

1. 1

   Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone baking mats.

2. 2

   In a small bowl, combine the 2 tablespoons of sugar and 1 and 1/2 teaspoons of ground cinnamon. Set aside.

3. 3

   In a large bowl (or stand mixer), beat the softened butter and 3/4 cup of sugar together on medium speed for about 2 minutes until light and creamy.

4. 4

   Add the egg and vanilla extract to the butter-sugar mixture. Beat on medium-high speed until fully combined and smooth (about 1 minute). Scrape down the sides of the bowl as needed.

5. 5

   In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix!

7. 7

   Scoop tablespoon-sized portions of dough (about 1.5 tablespoons each) and roll them into smooth balls with your hands. Roll each ball generously in the cinnamon-sugar mixture until completely coated, then place them onto the baking sheets about 2 inches apart.

8. 8

   Bake in the preheated oven for 8 to 10 minutes. The edges should be set, but the centers will still look very soft—this is the secret to a chewy cookie.

9. 9

   Remove from the oven and let the cookies sit on the hot baking sheet for 5 minutes (they will finish setting up). Transfer them to a wire rack to cool completely.