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1 cup salted butter, softened

1⅓ cups white sugar

⅓ cup packed brown sugar

2 large eggs

2 teaspoons vanilla extract

3¼ cups all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

1½ teaspoons cream of tartar

⅓ cup white sugar (for coating)

1½ tablespoons ground cinnamon (for coating)

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1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. In a large bowl, beat the butter until creamy. Add white sugar and brown sugar, and beat until light and fluffy.

3. Add eggs and vanilla extract. Mix until smooth and combined.

4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.

5. Gradually add the dry ingredients to the wet mixture. Stir until just combined.

6. Roll the dough into 1.5 to 2 inch balls. Mix cinnamon and sugar in a bowl, and coat each ball evenly.

7. Place cookies on baking sheets with space between. Bake for 9 to 11 minutes, until edges are set but centers are soft.

8. Immediately after baking, reshape the edges with a spoon if needed. Let cool, then roll in remaining cinnamon sugar.

For best results, do not overbake. Cookies will continue to cook slightly on the baking sheet after being removed from the oven.

You can freeze dough balls for future use. Bake from frozen with an extra minute or two.