Method
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, maple syrup, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- In a small, shallow bowl, stir together the 1/4 cup granulated sugar and 2 tsp ground cinnamon.
- Scoop dough into 1.5-tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are lightly golden and centers look soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Measure Flour Correctly: Spoon flour into your measuring cup and level it off. This prevents dry, cakey cookies.
Don't Overbake: For the chewiest texture, remove cookies from the oven when the centers still look soft.
Room Temperature Ingredients: Using room temperature butter and eggs ensures a smooth, uniform dough.
Don't Overbake: For the chewiest texture, remove cookies from the oven when the centers still look soft.
Room Temperature Ingredients: Using room temperature butter and eggs ensures a smooth, uniform dough.