Ingredients:

  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1.5 cups white whole wheat flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a small bowl, whisk together the 2 tablespoons of sugar and 1 tablespoon of cinnamon for the coating; set aside.
  3. In a large mixing bowl, cream the softened butter and 3/4 cup sugar together using an electric mixer until light and fluffy (about 2–3 minutes).
  4. Add the egg and vanilla extract to the butter mixture, beating on medium speed until fully incorporated and smooth.
  5. In a separate medium bowl, whisk together the whole wheat flour, cream of tartar, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Scoop 1-tablespoon portions of dough and roll into 1-inch balls using your hands.
  8. Roll each dough ball in the cinnamon-sugar mixture until generously and evenly coated.
  9. Place the balls 2 inches apart on the prepared baking sheets and bake for 8–10 minutes until edges are set but centers remain soft.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.