2 teaspoons cream of tartar* ((see notes for substitution))
1 teaspoon baking soda*
1/2 teaspoon salt
1 cup (230g) unsalted butter, softened to room temperature
1 1/2 cup (300g) granulated sugar
2 large eggs (, at room temperature)
1 teaspoon pure vanilla extract
1/4 cup (50g) granulated sugar
1 tablespoon ground cinnamon
Steps
In a medium bowl, sift together flour, cream of tartar, baking soda, and salt. Set aside.
In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Do not over mix.
Chill the dough in the fridge for 1-2 hours or until firm. This step results in thicker cookies that will spread less while baking.
Preheat oven to 375°F/190°C. Line 2 pans with parchment paper.
Make the cinnamon-sugar mixture: In a small bowl, toss together sugar and cinnamon.
Shape the dough into balls, 1.5 tablespoons each (use an ice-cream scoop or heaping tablespoon), roll them in the cinnamon-sugar mixture, and place on the cookie sheet. Using your hands or the bottom of a glass, very slightly flatten each cookie, leaving them thick. Bake for about 8-10 minutes, until cookies begin to brown at the edges but the center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave cookies to cool on baking sheet for 10 minutes, then gently transfer to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.
Reviews
Julie Givens on 2025-12-13 (5 stars): I make these every year! As they get requested by many in my life! So thankful I found this recipe! As they have been great to give as a gift with my other special Christmas cookies I make!! Thank you for sharing this recipe with us!!
Lizzie on 2023-09-10 (5 stars): A friend shared this recipe with me and it has been my go to ever since! They come out great time after time! I love that you included the measurements in grams in the recipe which is so helpful in getting a recipe right. Thank you for sharing this with us home bakers!!
Lila B on 2022-12-07 (5 stars): These were SO good!
Ko on 2022-11-28 (5 stars): I made these a few days ago and they were delicios. Friends loved it.
If I wanted to reduce the sugar amount used in the creaming process. Would it have an impact on the consistency or final result?
Thank you!
Janet on 2020-06-12 (5 stars): What can i say except WOW.. ..I made these with oil as i bake dairy free,added touch of coconut milk to the mixture as it was quite crumbly and only 1 egg ,i also used 2tsp of baking powder instead of tartar sauce and tsp of cinnamon mixed in the before they were coated,they came out perfect,left them in a minuite longer so they were crunchy outside and still soft and chewy in the middle.I think i ate more than went in container for safe keeping,so nice
I havent baked since the kids were little and lockdown has been the perfect time to start again,cakes, cookies, shortbread and biscuits.A wonder we havent all put weight on
Nayanama Perera on 2020-06-04 (5 stars): Can we halve this recipe to make a lesser amount of cookies? If so how? As in what ingredients will I have to halve?
Fatima Ibrahim on 2020-04-13 (5 stars): i have one question can i use a pinch of cinnamon instead of the vanilla
