3 cups (375g) all-purpose flour, spooned & leveled

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (230g) unsalted butter, softened

1 cup (200g) granulated sugar

1/2 cup (100g) light brown sugar, packed

1 large egg, room temperature

1 large egg yolk, room temperature

2 teaspoons pure vanilla extract

1/4 cup (50g) granulated sugar (for coating)

2 teaspoons ground cinnamon (for coating)

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In a large bowl, whisk together flour, cream of tartar, baking soda, ground cinnamon, and salt. Set aside.
In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until well combined and creamy.
Mix in the egg, egg yolk, and vanilla extract until smooth, scraping down the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix until just combined. Dough will be thick and may appear crumbly initially but will come together.
Cover and refrigerate the dough for at least 1 hour.
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
In a small bowl, mix the 1/4 cup sugar and 2 teaspoons cinnamon for the coating.
Using a 1 tablespoon cookie scoop or measuring spoon, scoop out the dough, roll into balls about 1¼ inches in diameter, and coat each ball in the cinnamon sugar mixture.
Place the dough balls on the baking sheet, spaced about 2 inches apart.
Bake for 8–10 minutes or until tops are set. Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Use room temperature ingredients for best results.
Chilling the dough is crucial for preventing spreading and achieving thick cookies.
Measure flour using the spoon-and-level method to avoid dry cookies.
Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
If you don’t have cream of tartar, substitute both the cream of tartar and baking soda with 2 teaspoons of baking powder.