Makes approximately 14 -16 large cookies 8 ounces unsalted butter, softened to room temperature 1 1/4 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons cream of tartar 1 1/2 teaspoons baking soda 2 1/2 teaspoons ground cinnamon 1/2 teaspoon salt
Large pinch finely ground black pepper For rolling cookies: 1/4 cup granulated sugar 1 teaspoon cinnamon
Preheat oven to 350°F
Line two cookie sheets with parchment paper. Set aside.
For rolling cookies:
Combine sugar and cinnamon in a bowl and set aside.
For the cookies: In a bowl combine flour, cream of tartar, baking soda, cinnamon, salt and pepper; set aside. In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar for 5 - 7 minutes on medium speed, until light and fluffy. Mix in one egg at a time, scraping down with a rubber spatula after each egg; add vanilla. Turn the mixer off and add half of the dry ingredients; mix on low until almost combined. Turn off mixer and add remaining dry ingredients and mix until completely combined. Using a large cookie scoop, scoop dough and then roll into a ball. Repeat with all dough. Roll the cookie dough in the cinnamon-sugar mixture. Place cookies on the parchment lined cookie sheet; top with another piece of parchment, then top with another cookie tray - lightly press the tray to slightly flatten the dough. Remove tray and top parchment. Repeat with the remaining tray. Bake cookies about 10 minutes or until firm around the edges, but still very soft in the center. Remove from the oven and allow to cool completely on the tray.