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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36 cookies
2-3/4 cups all-purpose flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, just softened
1-1/2 cups sugar
2 eggs, room temperature
1 teaspoon vanilla extract
Cinnamon Sugar Coating
1/3 cup sugar
2 tablespoons cinnamon
Preheat oven to 350 degrees F.
Mix together flour, cream of tartar, baking soda, and salt together in a large bowl. Set aside.
In the bowl of a stand mixer or in another large bowl using an electric handheld mixer, cream together butter and sugar. Add eggs one at a time. Add vanilla extract and blend well. Add dry ingredients to wet ingredients and mix well.
Combine remaining 1/3 cup sugar and 2 tablespoons cinnamon in a small bowl.
Use a small cookie scoop to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture—twice.
Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 minutes, depending how soft you want them. Do NOT over bake them. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool before serving.
STORE. Keep cooled cookies in an airtight container at room temperature. They’ll last for 3-4 days.
FREEZE. Store in a freezer bag, or air-tight container in the freezer for up to 4 months. When you’re ready to eat or serve them, let them thaw in their container on the counter. They will taste just as yummy the day you made them!
FREEZE the dough. Once you have shaped and coated the cookie dough balls with the cinnamon and granulated sugar mixture, line them up on a small baking sheet (one that will fit into your freezer). Place the dough balls in the freezer until they are solid, then transfer to a freezer Ziploc. Freeze for up to 2 months.
To bake – line dough balls on a baking sheet and allow them to thaw for about 20 minutes before baking. You may need to add a minute or two to the bake time to compensate for the cooler starting temperature.
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