For the Cookies:
2 ¾ cups All-Purpose Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
¼ teaspoon Salt
1 ½ cups Granulated Sugar
1 cup unsalted Butter, room temperature
2 Large Eggs
½ teaspoon Vanilla Extract
Cinnamon Sugar Topping:
¼ cup Granulated Sugar
2 teaspoons Cinnamon, ground
White Chocolate Dipping:
1 16oz bag White Chocolate Chips
(Optional) Left over cinnamon-sugar topping or holiday sprinkles
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or non stick spray.
In a medium bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In a large bowl, with a hand mixer, cream together sugar and butter. Add eggs, vanilla extract and blend until all is incorporated.
Add dry ingredients to wet ingredients and mix well.
Using a tablespoon, scoop dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place cookies 2 inches apart on cookie sheet.
Bake for 8-10 minutes. You only want the edges to brown a little and the top to set. You do not want to overbake. The middle will still be soft. Once finished cooking remove cookies from oven and allow to cool for 2-5 minutes before removing them to a wire rack to fully cool.
Once cookies are fully cooled, melt white chocolate chips in a microwaveable bowl for 30 second intervals until fully melted. Dip cookies half-way into the melted white chocolate. After, place cookies on wax paper or parchment paper. Now you can leave the cookies just as is, or you can sprinkle some extra cinnamon-sugar on top of the white chocolate. You can even sprinkle holiday sprinkles if your feeling festive. Allow the cookies to set with the melted chocolate.
Cookies can be stored in an airtight container for 3-4 days.
Recipe adapted from Two Peas & Their Pod