- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon cream of tartar
- ¼ teaspoon freshly grated nutmeg
- 1 cup butter, room temperature*
- 1¾ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- Preheat the oven to 350°F. Line three baking sheets with aluminum foil, dull-side up.
- In a small bowl, whisk together the flour, baking soda, salt, cream of tartar, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1½ cups of the sugar and continue to beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on low speed until combined. Add the flour mixture and mix on low speed until combined.
- In a small bowl, mix the remaining ¼ cup of sugar and the cinnamon.
- Form the dough into 3-ounce balls ( about ¼ cup). Roll each ball in the cinnamon-sugar mixture. Place 3 or 4 cookies an equal distance apart on the prepared sheet pans. Bake the cookies one pan at a time. Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. Cook 2 more minutes (the cookies will puff up again) and repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for a total of 14 to 17 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
- Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).
- The recipe calls for unsalted butter, but I use salted.