Ingredients:
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 2 large eggs
– 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 rolling)
– 2 teaspoons ground cinnamon (for rolling)
Directions:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until well combined.
- In a small bowl, combine the 1/4 cup granulated sugar and ground cinnamon for rolling the cookies.
- Shape the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Using the bottom of a glass, gently flatten each dough ball to about 1/4 inch thickness.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are cracked.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 20 minutes | Baking Time: 8-10 minutes | Total Time: 30 minutes
Kcal: Varies depending on size | Servings: Makes about 36 cookies