* 1 cup butter, room temperature (2 sticks)
* 3/4 cup granulated sugar
* 1/2 cup light brown sugar
* 1 egg, plus 1 yolk
* 1 tablespoon vanilla
* 1 teaspoon baking soda
* 1 teaspoon cream of tartar
* 1/2 teaspoon kosher salt
* 1 teaspoon ground cinnamon
* 2 3/4 cup flour
For the Cinnamon Sugar Mixture
* 1/4 cup granulated sugar
* 1 tablespoon ground cinnamon
1. Preheat oven to 325°F. Line a baking sheet with a parchment paper or nonstick foil and set aside.
2. In your bowl mix butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
3. Turn mixer to low and add in flour, mixing until just combined.
4. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar.
5. Use a 2- tablespoon measurement for the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
6. Place on prepared baking sheet about 2- inches apart. Bake for 12 – 15 minutes, turning cookie sheet halfway through baking.
7. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely. These are delicate little flowers when they come out of the oven so let them sit before moving to a wire rack. Seriously.
Notes: I bake mine for exactly 13 minutes BUT every oven is different. I would rather underbake these slightly than over bake. You can’t fix an over baked cookie.
That’s all.