By Samantha Seneviratne
YIELD About 1 1/2 dozen
TIME About 35 minutes
These classic, tender cookies taste of sweet butter, cinnamon — and not much else. Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats.
The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making. Often used to help stabilize egg whites for meringues or as the acidic component of baking powder, it helps these cookies stay soft and chewy.
1 ½ cups/180 grams all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon kosher salt
10 tablespoons/140 grams unsalted butter (1 1/4 sticks), at room temperature
¾ cup/150 grams granulated sugar, plus 2 tablespoons
1 large egg
½ teaspoon vanilla extract
1 tablespoon ground cinnamon
Step 1 Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.
Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.