• 340 g (2-2/3 cups) unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 2 tsp. cream of tartar
  • 225 g (1 cup) unsalted butter, softened at room temperature
  • 300 g (1-1/2 cups) granulated sugar
  • 2 large eggs
  • 100 g (1/2 cup) granulated sugar
  • 2 Tbs. ground cinnamon


Position a rack in the centre of the oven and heat the oven to 180˚C (350°F). In a medium bowl, whisk the flour, baking soda, salt, and cream of tartar to blend. Using a stand mixer with the paddle attachment, beat the butter and the 300 g (1-1/2 cups) of sugar on medium speed until light and fluffy, about 3 minutes. Scrape the bowl with a rubber spatula. Beat in the eggs one at a time until thoroughly combined, about 2 minutes. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds.

In a small bowl, mix the cinnamon and remaining 100 g (1/2 cup) sugar. Drop the dough by rounded tablespoonful into the cinnamon sugar and roll around to coat. Set the coated balls of dough about 3 inches apart on a lined cookie sheets, and press down gentely. Bake until golden brown on the edges and slightly soft in the centre, 15 to 18 minutes. Let the cookies cool on the sheet for 1 minute before transferring them to a rack to cool.