Cinnamon Sugar Cookies

Instructions

1. Prepare the dry ingredients
   In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside while you prepare the wet ingredients.
2. Mix the wet ingredients
   In a large bowl using a hand mixer or stand mixer with paddle attachment, beat the softened butter and 1 1/3 cups sugar together on high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla extract, then beat on medium speed until combined.
3. Form the cookie dough
   Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick and slightly sticky. Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days.
4. Prepare for baking
   Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. In a small bowl, mix together the 1/4 cup of sugar and cinnamon for coating.
5. Shape the cookies
   Remove the dough from the refrigerator. Roll balls of dough, about 1.5 tablespoons each, then roll generously in the cinnamon-sugar mixture. Place 2 inches apart on the baking sheets.
6. Bake the cookies
   Bake the cookies for 10-12 minutes or until the edges are set and just beginning to brown. The centers will look soft and slightly underbaked, but they will firm up as they cool.
7. Cool and store
   Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.