Soft pillowy cinnamon sugar (Printable)

Soft, pillowy sugar treats rolled in cinnamon sugar featuring a subtle tang from cream of tartar.

# What You Need:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Cinnamon Sugar Coating

09 - 1/4 cup granulated sugar
10 - 2 teaspoons ground cinnamon

# How-To Steps:

01 - Set the oven temperature to 375°F and line two baking sheets with parchment paper.
02 - Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer, beat the softened butter and 1 1/2 cups sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating after each addition, then mix in vanilla extract until combined.
05 - Gradually add the dry ingredient mixture to the wet mixture, stirring just until blended.
06 - In a small bowl, mix 1/4 cup sugar with ground cinnamon until evenly combined.
07 - Scoop tablespoon-sized portions of dough, roll into balls, and coat thoroughly in the cinnamon sugar mixture.
08 - Place dough balls 2 inches apart on the prepared baking sheets to allow for expansion.
09 - Bake for 9 to 11 minutes, until edges are set but centers remain soft.
10 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're impossibly soft inside with crispy-chewy edges that stay that way for days.
  • The cream of tartar creates a subtle vanilla-forward tang that tastes like nothing else you've baked before.
  • You can make them in less time than it takes to stream a show, and they'll disappear just as fast.
02 -
  • Cream of tartar is non-negotiable—don't try to skip it or swap it out, because that's the entire soul of the cookie.
  • Watch the baking time closely because the difference between perfect and overdone is about 90 seconds, and once they're crunchy, there's no going back.
03 -
  • Room temperature matters more than you think—softened butter creams properly, and room temperature eggs incorporate without curdling the dough.
  • Use parchment paper every time because it ensures even browning on the bottom and means almost zero cleanup.
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