Ingredients:

  • granulated sugar
  • ground Saigon cinnamon
  • unsalted butter, softened
  • granulated sugar
  • large eggs, room temperature
  • pure vanilla extract
  • all-purpose flour
  • cream of tartar
  • baking soda
  • fine sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a small bowl, whisk together the 1/4 cup sugar and 1 1/2 tablespoons cinnamon until uniform to create the coating.
  2. In a stand mixer with a paddle attachment, beat the softened butter and 1 1/2 cups sugar on medium-high speed for 3 minutes until pale and aerated. Add the eggs one at a time, then mix in the vanilla extract until emulsified.
  3. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Turn the mixer to low and gradually add the dry ingredients to the wet mixture, mixing only until no streaks of flour remain.
  4. Using a medium cookie scoop, form dough balls approximately 1.5 inches in diameter. Roll each ball between your palms until smooth.
  5. Drop the dough balls into the cinnamon-sugar mixture. Roll to coat thoroughly, then place on parchment-lined baking sheets spaced 2 inches apart.
  6. Bake for 10 minutes or until the edges are set and the tops have developed the signature crinkle. Let cool on the pan for 5 minutes before transferring to a wire rack.