Makes about 2 dozen cookies
Ingredients
- 1 lb (4 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/4 tsp kosher salt
- 2 eggs
- 2 tsp pure vanilla extract
- 4 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cream of tartar
Cinnamon Sugar
Ingredients
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
Directions
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, gently blend the butter, sugar, and salt on medium speed until combined, 2 minutes.
- Gradually add the eggs and vanilla, scraping down the bowl after each addition.
- Sift the flour, baking soda, and cream of tartar together. Add to the creamed mixture and mix on low just until combined. Scrape down the bowl as needed.
- Scoop the dough onto the prepared baking sheets using a #40 scoop about 1 1/2 inches apart. Refrigerate until firm.
- Cinnamon sugar: whisk together the sugar and cinnamon until there are no lumps.
- Roll the chilled cookies in cinnamon sugar to coat. Flatten slightly with your hands.
- Bake until the cookies are golden around the edges, about 8 minutes. Rotate and switch the baking sheets as necessary for even baking.
- Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
- Store the cookies in an airtight container.
To start with, way too much butter! And the temp is too low. The cookies spread out very wide and very thin, and the taste of butter is overwhelming. I had to throw them out. I’d recommend reducing the butter to two sticks, and increasing the temp to 375 degrees, instead. If so, cut the flour down to 2 1/2 to 3 cups.
without eggs?