Makes about 12 cookies
- 261g (2 cups) all-purpose flour
- ¾ tsp. cream of tartar
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 12 Tbsp. (1 ½ sticks) unsalted butter, room temperature
- 240g (1 ¼ cups) granulated sugar
- 1 large egg
- 1 ½ tsp. pure vanilla extract
- ¼ cup granulated sugar
- ¼ cup turbinado sugar
- 1 Tbsp. ground cinnamon
- For a uniform look, use a cookie ring (or take-out container, whatever you have on hand) and gently shape the cookies in a ‘hula hoop’ motion while still hot and the dough is still soft.
In a large bowl whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until the sugar is thoroughly blended into the butter and the mixture is smooth and a bit fluffy. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
With the mixer running on low speed, add the egg and then the vanilla. Mix just to combine. Turn off the mixer and scrape down the sides of the bowl.
With the mixer running on low, slowly add the flour mixture in 3 additions. Mix in each addition just to combine, and scrape down the sides of the mixing bowl with a rubber spatula between each addition.
Remove the dough from the mixing bowl and wrap it well in plastic wrap. Place the dough in the refrigerator to chill for at least 1 hour and preferably for several hours. It’s important that the dough is nice and cold before baking. This keeps the dough from spreading too much during baking. (The dough can be kept in the fridge for up to 1 week before baking.)
Heat the oven 350ºF. Line 2 baking sheets with parchment paper or nonstick silicone mats. Scoop 1 ½ Tbsp. balls of dough (about 65 g each). Dip half of each dough ball into the dipping sugar mixture, and place the balls 2 inches apart on the baking sheets. Very gently press down on each ball so they don’t roll on the pan. Set aside to rest at room temperature for 10 minutes before baking.
Bake until the cookies are golden-brown and crisp around the edges, about 15 minutes. Let the cookies cool on the pan for 10 minutes, then transfer to a cooling rack.