👩🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
2
In a medium bowl, break up the sugar cookie dough. Sprinkle the 1 ½ teaspoons of cream of tartar over the dough. Using your hands or a sturdy spatula, thoroughly mix the cream of tartar into the dough until it's evenly distributed.
-
3
In a shallow dish, combine the ½ cup granulated sugar and 2 tablespoons of ground cinnamon. Stir well.
-
4
Scoop out dough portions (about 1.5 tablespoons each) or roll 1-inch balls. Roll each dough ball generously in the cinnamon sugar mixture, ensuring it's completely coated. Place them about 2 inches apart on your prepared baking sheets.
-
5
Bake for 9-11 minutes, or until the edges are just set and very lightly golden, but the centers still look soft and slightly underbaked. Do not overbake!
-
6
While the cookies are still warm, prepare the second coating. In a small bowl, combine the remaining 1 tablespoon granulated sugar and ½ teaspoon ground cinnamon.
-
7
As soon as you pull the cookies from the oven, and while they are still hot on the baking sheet, gently sprinkle this second cinnamon sugar mixture over the tops of each cookie.
-
8
Let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
💡 Notes
Ensure your cream of tartar is fresh for the best tangy flavor and texture. Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For an extra rich flavor, you can melt 1-2 tablespoons of unsalted butter and brush it lightly over the warm cookies before sprinkling the second cinnamon sugar coating.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
1g
Total Fat
7g
Saturated Fat
3g
Carbs
20g
Fiber
0g
Sugar
15g
Sodium
70mg
Cholesterol
10mg
