Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This will help ensure your cookies bake evenly and don’t stick.
In a large mixing bowl, use an electric mixer to cream together the softened butter and 1 1/2 cups of granulated sugar until it’s light and fluffy. This should take about 2-3 minutes. The goal here is to get a smooth, pale mixture that’s airy. This step is crucial for creating those soft and chewy centers.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add in the vanilla extract and mix until everything is well combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. You don’t want to overmix here—just enough to bring the dough together.
In a small bowl, mix together the 1/4 cup of granulated sugar and 1 1/2 tablespoons of ground cinnamon. This is gonna be the magic coating that makes these cookies so irresistible!
Using a cookie scoop or your hands, roll the dough into 1 1/2-inch balls. Make sure each dough ball is about the same size so they bake evenly.
Roll each dough ball in the cinnamon-sugar mixture until they’re fully coated. Don’t be shy here; make sure they’re covered in that delicious coating.
Place the coated dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers should still look a bit soft—this is how you know they’ll stay chewy after they cool.
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Resist the urge to eat them straight outta the oven… or don’t. I won’t judge!