Ingredients:

1 cup (227g) unsalted butter, at room temperature

1 cup + 1 tablespoon + 1 teaspoon (218g) granulated sugar

2 (100g) large eggs, at room temperature

2 ⅔ cups (400g) Edison flour or 2⅔ cups (380g) Sequoia flour

2 teaspoons (8.8g) cream of tartar

1 teaspoon (5.3g) baking soda

½ teaspoon (2.5g) fine sea salt

Topping:

1 tablespoon (8g) Saigon cinnamon (or your favorite cinnamon)

3 tablespoons (36g) granulated sugar

Instructions:

1. In a bowl of an electric stand mixer fitted with a paddle attachment, combine the butter and granulated sugar. Cream together for 3-5 minutes or until light and fluffy.
2. Add the eggs one at a time and mix until light and creamy.
3. In a small bowl, whisk together the flour, cream of tartar, baking soda and salt. 
4. Add the flour mixture into the butter/sugar mixture and mix until the dough gathers onto the paddle.
5. Scoop the dough into 24-gram balls and place them onto a parchment-lined sheet tray. 
6. Cover with a plastic wrap or a clean tea towel and refrigerate for at least 2 hours or overnight.
7. Preheat the oven to 350°F.
8. In a small bowl, whisk together the cinnamon and sugar. 
9. Roll each ball in the cinnamon-sugar mixture and place them onto a parchment or Silpat- lined baking tray. 
10. Bake for 9-10 minutes or until the cookies are puffy. Do not overbake.
11. Remove from the oven and transfer the cookies to a wire cooling rack.