Categories: cookies
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter,
- softened
- 2/3 cup, plus 1/2 cup sugar, divided
- 2 eggs
- 1 tsp. vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 2 tsp. cinnamon
Directions
- In a large bowl, using an electric mixer on high, beat butter and 2/3 cup sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, incorporating completely after each addition. Beat in vanilla. Reduce speed to low; add flour, baking soda, cream of tartar and salt and mix on low until a stiff dough forms. Cover and refrigerate at least 2 hours or up to one day.
- Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper.
- Combine 1/2 cup sugar and cinnamon in a medium bowl. Shape dough into 1 1/2 inch balls and place on prepared pans, Refrigerate 10 minutes, then roll in sugar mixture and arrange about 2 inches apart on pans. Using the bottom of a glass dipped in flour, slightly flatten each ball. Bake 10 to 12 minutes, until set around the edges and slightly soft in the center. Let cool on wire racks.
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makes 3 1/2 dozen
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Variations:
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Ginger: For the coating, add 2 tsp. ground ginger to the 1/2 cup sugar in place of cinnamon. Roll dough balls in ginger-sugar, flatten and bake.
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Coconut: Omit cinnamon-sugar coating. Instead, roll dough balls in a bowl of flaked sweetened coconut to coat, flatten and bake.