- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 215
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 43 mg
- Sodium
- 117 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 215
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 43 mg
- Sodium
- 117 mg
Ingredients
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Directions
Special equipment:
a 1 1/2-tablespoon cookie scoop- Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.
- Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.
- Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.
