|Look how thick this is and the texture isn't cakey|
1 and 1/3 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 and 1/2 teaspoons ground cinnamon (I cut it down to 2 teaspoons)
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon cinnamon
- If baking right away, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
- Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Once smooth, add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
- In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different additions. The dough is quite thick and you may have to stir the rest by hand.
- Take approximately 2-3 tablespoons of dough and roll into a ball. You want them to be slightly bigger than golf balls. You can freeze them at this point if you don't plan to bake right away. When ready to bake, roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes or until the middles no longer look raw. The cookies will be very puffy and soft. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.