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Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
In a small bowl stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.
To make the cookie dough, cream together butter and sugar for 2 minutes until very light and fluffy.
Add eggs, one at a time, mixing well after each. Blend in vanilla.
Add flour, cream of tartar, baking soda, and salt. Mix just until dough comes together and there are no more streaks of flour.
Use two scoops (with a cookie scoop or a tablespoon) to make one dough ball. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet at least 3 inches apart.
Use your fingers to gently shape the dough ball so that it is taller than it is wide. *This is important to keep the cookies nice and thick and prevent too much spreading!
Bake for 8-11 minutes. (I like mine under-cooked a bit for a super soft and chewy texture and for me this is right about 9-10 minutes. They will continue to cook on the baking sheet while they are cooling!). Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Store at room temperature in an airtight container up to 5 days.