Ingredients
- 2¾ cups (330 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp fine salt
- 1 cup (226 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- ¼ cup (50 g) granulated sugar (for coating)
- 1½ Tbsp ground cinnamon (for coating)
Equipment
- mixing bowls
- whisk
- electric mixer
- Parchment paper
- baking sheets
- #40 cookie scoop (standard)
- #60 cookie scoop (minis)
- kitchen scale
- wire cooling rack
Method
- Heat oven to 350°F (175°C); line 2 baking sheets with parchment.
- Whisk flour, cream of tartar, baking soda, and salt.
- Cream butter and sugar 2–3 min until fluffy. Beat in eggs and vanilla.
- Mix in dry ingredients just to combine.
- Stir sugar and cinnamon. Scoop 1½ Tbsp dough, roll balls, coat in cinnamon sugar.
- Bake 9–11 min until edges set and tops crack with soft centers.
- Cool on sheet 5 min, then rack. For minis, use 2-tsp scoops and bake 7–8 min.
Nutrition
Calories: 140kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.5gTrans Fat: 0.2gCholesterol: 20mgSodium: 85mgPotassium: 35mgSugar: 12gVitamin A: 150IUCalcium: 8mgIron: 0.8mg
Notes
Gluten-free: Use a 1:1 GF flour with xanthan; dough may need a 10-minute chill.
Dairy-free: Use plant butter sticks.
Bigger cookies: 3-Tbsp scoops, 11–13 min.
Equipment: #40 scoop for standard cookies; #60 for minis; kitchen scale. Alternate Methods:
Air Fryer (small batch): Line basket with parchment. Air-fry at 320°F (160°C) 6–8 min until set with soft centers.
Make-ahead dough: Chill up to 48 hours; bake straight from the fridge, add 1 min.
Dairy-free: Use plant butter sticks.
Bigger cookies: 3-Tbsp scoops, 11–13 min.
Equipment: #40 scoop for standard cookies; #60 for minis; kitchen scale. Alternate Methods:
Air Fryer (small batch): Line basket with parchment. Air-fry at 320°F (160°C) 6–8 min until set with soft centers.
Make-ahead dough: Chill up to 48 hours; bake straight from the fridge, add 1 min.
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