Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
- Beat the softened butter and 1½ cups sugar in a large bowl until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined.
- Scoop dough using a medium cookie scoop and roll each portion into a ball, then roll in sugar to coat.
- Arrange coated dough balls on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers appear slightly underdone.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure butter is at room temperature for best results. Don't overbake to maintain chewiness. Store in an airtight container with a slice of bread to keep them soft.