These delectable cookies are my husband Jon’s favorite. Crunchy coating on the outside, perfectly soft on the inside, Joanne Chang has done it again.
Adapted from Joanne Chang, Flour Bakery, Boston.
1 cup of butter at room temperature (228g)
1 1/2 cups sugar (300g) plus 1/2 cup more for the coating
2 eggs at room temperature
2 1/2 cups unbleached all purpose flour (350g)
1 tsp baking soda
1/4 tsp kosher salt
2 tsp cream of tartar
1/4 cup ground cinnamon (60 grams)
Cream the butter and sugar until it’s light and fluffy (about 8 minutes with a hand mixer), scraping the sides of the bowl. Add the eggs on medium speed for about 2 minutes, scraping the bowl to combine.
Sift the flour, baking soda, salt and cream of tartar together in a separate bowl. Add these dry ingredients to the sugar/butter/egg mixture on low speed just long enough to incorporate it, scraping the bowl.
Put the dough in the fridge, covered with plastic wrap, for 3 hours.
When you’re ready to bake, preheat the oven to 350. Mix the remaining sugar with the cinnamon in a small bowl and roll heaping tablespoons of the dough in the mixture until completely coated. Put them on a parchment lined baking sheet, about 3 inches apart and lightly press each one with the palm of your hand to flatten it out a bit. Bake 15-18 minutes.