Serves: 12-16 cookies

Ingredients
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar (plus extra for rolling)
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp sugar (for rolling)
• 1 tsp ground cinnamon (for rolling)

Instructions

Preheat the oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.

Cream the butter and sugar: In a large bowl, beat together the softened butter and 1 cup of sugar until the mixture is light and fluffy.

Add the egg and vanilla: To the sugar-butter mixture, add the egg and vanilla extract. Beat until combined.

Combine wet and dry ingredients: Slowly add the dry ingredients to the wet, mixing until the dough forms.

Roll the dough into balls: Scoop tablespoons of dough and roll them into smooth balls. In a small bowl, combine the 2 tbsp sugar and cinnamon. Roll each dough ball in this mixture until it’s coated evenly in a thin, cinnamon-sugar shell.

Bake: Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 8-10 minutes or until the edges are golden brown and the tops are cracked.

Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with milk.