Active Time: 20 minutes | Total Time: 45 minutes | Serves about 26
- 2¼ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1½ teaspoons cream of tartar
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1½ cups sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons sugar, for rolling
- 2½ teaspoons ground cinnamon, for rolling
Heat the oven (with the oven racks toward the middle) to 350°F. Line 2 sheet pans with parchment.
In a large bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt.
In a large bowl or the bowl of a stand mixer, using an electric mixer on medium-high speed, beat the butter and sugar until fluffy, about 2 minutes. Add the egg and vanilla and beat until creamy.
With the mixer on low speed, mix in the flour mixture until just combined. The dough will be stiff.
In a shallow bowl, combine the 3 tablespoons of sugar and 2½ teaspoons of cinnamon. Between the palms of your hands, roll the dough into 2 tablespoon-size balls, then roll in the sugar-cinnamon mixture to coat. Place 2 inches apart on the prepared pans (they spread).
For a chewy cookie with crisp edges, it’s best to under bake. Bake 10 to 12 minutes, rotating the pans 180° halfway through, until the edges are set and the tops are puffed and cracked (the center will still be very soft). Let cool on the pan 5 minutes before transferring to a wire cooling rack.
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