Classic soft and chewy cinnamon-sugar cookies with a distinctive tangy flavor from cream of tartar. These beloved American cookies have a crackled exterior and tender center that makes them irresistible.
For chewier cookies, slightly underbake them; for crispier cookies, bake an extra minute or two. Store cookies in an airtight container at room temperature for up to 5 days.
Ingredients
Scale
Measurement units
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Ingredients
Scale
Measurement units
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
Preheat oven and prepare baking sheets
Preheat your oven to 375°F and line two baking sheets with parchment paper.
Equipment
- oven
- baking sheets
- parchment paper
Cream butter and sugar
Place softened butter (1 cup) and sugar (1 ½ cups) in a large bowl.
Cream together until light and fluffy.
Equipment: large bowl, stand mixer or hand mixer
Add eggs
Add eggs one at a time, beating well after each addition.
Equipment: stand mixer or hand mixer
Mix dry ingredients
In a separate bowl, combine all-purpose flour (2 ¾ cups), cream of tartar (2 tsp), baking soda (1 tsp), and salt (¼ tsp).
Whisk together until evenly combined.
Equipment: medium bowl, whisk
Combine wet and dry ingredients
Gradually add the dry ingredients to the butter mixture.
Mix until just combined — do not overmix.
Equipment: stand mixer or hand mixer
Make cinnamon-sugar coating
In a small bowl, stir together sugar (3 tbsp) and cinnamon (1 tsp) until combined.
Equipment: small bowl
Shape and coat the dough balls
Roll the dough into 1.5-inch balls using your hands or a cookie scoop.
Roll each ball in the cinnamon-sugar mixture until completely coated.
Equipment: cookie scoop (optional)
Arrange on baking sheets
Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
Equipment
- baking sheets
Bake the cookies
Bake for 8 to 10 minutes, until the edges are set but the centers still look slightly underdone.
Equipment
- oven
Cool the cookies
Remove from the oven and let cookies cool on the baking sheet.
Transfer cookies to a wire rack to cool completely.
Equipment: wire rack
Before you cook
Cook notes
- • Store cookies in an airtight container at room temperature for up to 5 days.
- • For chewier cookies, slightly underbake them; for crispier cookies, bake an extra minute or two.
- • The dough can be made ahead and refrigerated for up to 3 days before baking.
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