Ingredients
Equipment
Instructions
- In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl with a mixer, beat the softened butter and 1 1/2 cups of granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the egg and egg yolk, one at a time, beating well after each. Beat in the vanilla extract.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill for at least 30-60 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. In a small bowl, mix the 1/4 cup granulated sugar and 2 tbsp ground cinnamon.
- Shape the dough into 1.5-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture to coat completely. Place 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, until the edges are set but the centers are still soft and puffy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the softest cookies, be careful not to overbake. They should look slightly undone in the middle when you pull them from the oven.
Chilling the dough is highly recommended to prevent spreading and create a thicker, chewier cookie.
Chilling the dough is highly recommended to prevent spreading and create a thicker, chewier cookie.
