1 Cup unsalted butter, room temperature
1 ⅓ Cups sugar
2 eggs, room temperature
3 Cups Sunrise Flour Mill Heritage White Flour
1 1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
⅓ Cup sugar
1 ½ tsp cinnamon
Heat oven to 350F
Cream together butter and sugar for 2 minutes.
Scrape down the sides of the bowl.
Add eggs and vanilla and mix for 3 more minutes.
Up to now, you want to cream the mixture on high for several minutes until it’s very light and fluffy. From now on, mix only enough to combine the ingredients. Don’t over-mix the dough.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Add the flour mixture in thirds to the creamed mixture. Mix on low-medium just until all the dry ingredients are incorporated.
Scrape down the sides of the bowl after each addition.
In a small bowl, combine the cinnamon and ⅓ Cup sugar
Scoop approximately 1 Tbsp of dough by hand, or use a cookie scoop. Drop the dough ball into the cinnamon sugar and roll until it’s coated on all sides.
Place on a parchment paper-lined baking sheet, about 1-1 1/2 inches apart. They will spread a little but not a lot.
Bake for 7-9 minutes until golden brown and slightly cracked on the top.
Remove from oven and place the baking sheet on the stove or a cooling rack for 5 minutes or more, until the cookies are cooled. If you like, you can sprinkle a little of the remaining cinnamon sugar on top.