3 cups all-purpose flour 1 tsp. cream of tartar 1 tsp. baking soda Pinch of salt 1 cup unsalted butter 2 sticks 1 cup sugar 1 whole egg room temperature 1 egg yolk room temperature 1/4 cup brown sugar lightly packed 2 tsp. vanilla extract For the Cinnamon-Sugar Coating 1/2 cup sugar 1 Tbsp. ground cinnamon Instructions To Make the Cookie Dough Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpat mats and set aside. In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt. Whisk until combined and set aside. With a Kitchen Aid or an electric mixer cream butter and sugars until light and fluffy- about 2-4 minutes. Slowly add one egg at a time and continue to scrape down the sides of the bowl. Mix on low and slowly add the flour mixture until dough starts to form. For the Cinnamon-Sugar Coating To make the sugar-cinnamon coating, mix together the sugar and cinnamon in a small bowl. To Roll The Cookies Using a mini ice-cream scoop, scoop out cookie dough balls roll each ball into your hands to make it an even ball. Then roll each dough ball into the sugar-cinnamon mixture. Thoroughly coat each ball. Place the cookie dough balls in the refrigerator for at least an hour to harden. Place the coated balls on the prepared baking sheets, 2 ½ inches apart. Bake for 8–10 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving to a cooling rack. Enjoy! Notes *Store baked cookies in an airtight container for up to 1 week **Baked cookies will stay frozen for up to 3 months. To thaw at room temperature before serving.