Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30-45 minutes

Makes: Approximately 20 cookies

For the dough:

• 1 cup (2 sticks) of butter
• ¾ cup granulated sugar
• 2 eggs
• 1 ½ teaspoon vanilla extract
• 2 ½-¾ cup all purpose flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• 1 teaspoon salt

For the cinnamon-sugar coating

• ⅓ cup sugar (add more if needed)
• 2 ½+ teaspoons cinnamon (add more if needed)

Supplies:

• Two medium-large mixing bowls and/or electric mixer
• One small bowl/ramuken
• Spatula
• whisk
• Baking sheet(s)
• Parchment paper and/or silicone baking sheet
• Ice Cream scoop (see note)

Directions:

1. Start by preheating the oven to 350 degrees, and lining the baking sheet(s) with parchment paper
2. Combine flour, salt, cream of tartar, and baking soda, mixing until fully incorporated
3. In a separate mixing bowl, add butter and whisk until color gets lighter
4. Add in sugar, and cream until combined and fluffy (about 2-3 minutes)
5. Add eggs and vanilla one at a time, mixing between each addition
6. Slowly add in dry ingredients, about a time. Mix until all dry ingredients have been thoroughly mixed in.
7. If desired, refrigerate the dough for approximately 20 minutes (see note). 
8. In a small bowl combine the cinnamon and sugar
9. Use the ice cream scoop to create cookie dough balls, and roll around in cinnamon sugar until fully coated
10.  Place dough balls on a baking sheet. *If desired, use your hand or a spoon to press the middle of the dough to result in a flatter cookie (see note)
11. Put the full baking sheet into the oven at 350 degrees for 8-12 minutes, or until the bottoms are golden brown
12. Take out of the oven and let cool for about 5 minutes. Transfer to a wire rack to cool for another 20 minutes before consuming.
13. Enjoy!

Notes

• If time does not allow, don’t worry about refrigerating! Refrigerating simply allows the dough to harden, and may be easier to work with when making the cookies
• If an ice cream scoop is not available, use a spoon, or simply your hands to create the dough balls
• When a cookie is flattened on the pan, it prevents the center of the cookie from rising in the oven. The cookies do not spread very much, so it all depends on what shape and size you want the cookie to end up being.