1️⃣ Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat. 🔥

2️⃣ In a large bowl or stand mixer, beat 1 cup of butter for a couple of minutes until smooth, scraping the sides and bottom occasionally. 🥄

3️⃣ Add 1 and 1/3 cups granulated sugar and 1/3 cup packed brown sugar. Beat for 2 minutes, scraping the bowl’s sides and bottom to ensure everything is well mixed. Your mixture should be light and fluffy. 🍬

4️⃣ Add 2 large eggs and 2 teaspoons vanilla extract. Beat well until smooth and homogenous, scraping the sides and bottom of the bowl as needed. 🍦

5️⃣ Add 3 and 1/4 cups all-purpose flour, but do not mix it in yet. 🍚

6️⃣ Use a small spoon to stir 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour. Gently beat the flour mixture into the butter mixture until combined, but do not over mix. Stop mixing once the flour streaks are gone. 🥄

7️⃣ Use a large cookie scoop or spoon to shape the dough into balls about 1 and 1/2 to 2 inches across. 🍪

8️⃣ In a bowl, mix 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon. Roll the dough balls in the cinnamon-sugar mixture to coat. 🍥

9️⃣ Place the cookie dough balls on the prepared baking sheet with about 2 inches between them. I can fit 12 cookies on an 11×17 baking sheet. 📏

🔟 Bake the cookies at 350°F for about 9-11 minutes, until the edges are barely set. The centers should still be slightly shiny. Do not over bake to keep the cookies soft and chewy. ⏳

1️⃣1️⃣ Immediately after taking the cookies out of the oven, use a spoon to push the edges towards the center to make them round and thicker. This must be done within 30-60 seconds before the edges harden. 🍪

1️⃣2️⃣ Let the cookies set up on the pan for at least 3-5 minutes. Then transfer them to a wire cooling rack to cool for a few minutes. 🌬️

1️⃣3️⃣ While the cookies are still warm but cool enough to handle, place each cookie back into the cinnamon-sugar bowl to coat both sides. This ensures a delightful cinnamon-sugar edge. 🍥

1️⃣4️⃣ Enjoy one right away with a glass of milk! 🥛

Freezer instructions:

You can freeze the dough and bake later. Shape the dough into balls, roll them in cinnamon sugar, and store them in a ziplock bag for up to 3 months. Bake straight from frozen, adding a couple of minutes to the bake time. ❄️🍪