We start by beating 1 stick of butter for 30 seconds or until it gets a lighter color.
Next beat in 1 cup of sugar, 1/4 tsp baking soda and 1/4 tsp cream of tartar.
Cream of tartar is tartaric acid, and is often used in baking to stabilize the mixture when used with baking soda, allowing it to rise properly while baking.
After that we beat in 1 egg and 1 tsp of vanilla.
Now it was time for the last of the dry goods. Beat in 1 1/2 cups of flour until combines. If your hand mixer craps out then it's time to use a spoon to fully incorporate it.
Cover with plastic wrap and place in the fridge for an hour.
Why stick the cookie dough in the fridge? These cookies need to set up. They're going to be shaped into balls, rolled in cinnamon and sugar and then baked. Chilling them for an hour will help the butter, which has been at room temp for a few hours, then had the snot beat out of it, sieze up, making shaping easier, and getting less melted butter on your hands.
Once they've chilled for an hour, use a cookie scoop or a set of spoons to scoop out the dough and roll in your hands to make a uniform sphere-oid shape.
Place the ball into a bowl filled with 2 Tbsp of white sugar and 1 tsp of cinnamon and coat lightly.
Place on the cookie sheet.
Once they've all been treated with the cinnamon/sugar coating bake them in a 375 degree oven for 10 minutes.
Enjoy!
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