Preparation

• Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.
• Make the dough. In a large bowl or stand mixer, beat 1 cup butter for a couple minutes until smooth, scraping the sides and bottom a few times in between.
• Add 1 and ⅓ cup white sugar and ⅓ cup packed brown sugar. Beat for 2 minutes, taking the time to scrape the bottom and sides of the bowl in between.
• Add 2 eggs and 2 teaspoons vanilla. Beat well, scraping the sides and bottom of the bowl.
• Add 3 and ¼ cups flour and gently beat in along with 1 teaspoon baking soda, ¾ teaspoon kosher salt, and 1 and ½ teaspoons cream of tartar.
• Use a large cookie scoop or a spoon to shape the dough into balls about 1 and ½ to 2 inches across.
• In a small or medium bowl, add ⅓ cup sugar and 1 and ½ tablespoons cinnamon. Stir together. Roll the shaped cookies in the cinnamon-sugar to coat.
• Place cookie dough balls on the prepared baking sheet with about 2 inches between them.
• Bake the cookies at 350 for about 9-11 minutes, until the edges are barely set.
• Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies toward their centers.
• Let the cookies set up on the pan for at least 3-5 minutes before removing to a wire cooling rack.
• While the cookies are still warm, coat each cookie in cinnamon sugar again for the ultimate flavor.
• Freezer instructions: You can freeze this dough and bake later, just bake straight from frozen and add a couple minutes to the bake time.