Ingredients:

  • 4 oz full-fat brick style cream cheese, slightly softened
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1.5 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.25 cup granulated sugar (for coating)
  • 2 tbsp ground cinnamon

Instructions:

  1. In a large bowl or stand mixer, beat the softened butter and cream cheese on medium-high speed for 2 minutes until smooth. Add 1 cup of granulated sugar and continue beating for 3 more minutes until the mixture is pale and aerated.
  2. Add the egg and vanilla extract to the creamed mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed to ensure an even emulsion.
  3. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  4. Cover the dough and refrigerate for at least 1 hour. This chill time is essential for the fats to solidify, which prevents the cookies from over-spreading.
  5. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, combine the remaining 1/4 cup sugar and 2 tablespoons of ground cinnamon.
  6. Using a medium cookie scoop (approx. 1.5 tbsp), roll the dough into balls. Roll each ball generously in the cinnamon-sugar mixture until fully coated.
  7. Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10 minutes, or until the edges are set but the centers still look slightly soft. Cool on the pan for 5 minutes before transferring to a wire rack.