• Serves

    makes 48 Cookies


The ample amount of butter in these soft, chewy cookies draws out and enhances the flavor of the cinnamon.


  • 3 cups flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 14 tsp. kosher salt
  • 1 34 cups sugar
  • 16 tbsp. unsalted butter, at room temperature
  • 5 tsp. ground cinnamon
  • 1 12 tsp. vanilla extract
  • 2 eggs


Step 1

In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. Using a handheld mixer on medium speed, beat 1 1⁄2 cups sugar and the butter together in a medium bowl until pale and fluffy, 2 minutes. Add 2 tsp. cinnamon and the vanilla; beat for 1 minute more. Add eggs one at a time, beating well after each addition. Add reserved dry ingredients; mix on low speed until just combined. Refrigerate dough for 30 minutes.

Step 2

Heat oven to 375°. Combine remaining sugar and cinnamon in a small bowl. Remove dough from refrigerator and, using a 1-tbsp. measure, spoon out 48 portions, rolling each portion into a 1" ball as you go. Roll each ball in cinnamon–sugar mixture to coat. Arrange dough balls 2" apart on 2 parchment paper–lined baking sheets. Bake until golden brown, about 10 minutes. Transfer to a rack and let cool.

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