Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, use a whisk or hand mixer to cream together softened butter and 1.5 cups of sugar until the mixture is pale, fluffy, and fragrant—about 3-4 minutes. This process creates a smooth, airy base for the cookies.
Add the eggs to the bowl one at a time, beating well after each addition. The batter will become glossy and slightly thickened, signaling that the eggs are well incorporated.
In a separate bowl, whisk together the flour, baking soda, and cream of tartar. This dry mixture will give the cookies structure and that signature tang.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough will start to come together into a soft, slightly sticky ball.
In a small bowl, combine 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will be your cinnamon-sugar coating.
Scoop out about 1.5 tablespoons of dough, then roll each piece into a smooth ball with your hands. Dip each ball into the cinnamon-sugar mixture, coating generously on all sides.
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the palm of your hand or the back of a spoon for even baking.
Bake in the preheated oven for 8-10 minutes, until the edges are golden and the tops crackle—signs that the cookies are perfectly baked and fragrant.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. This allows them to set up and develop their chewy texture.
Transfer the cookies to a wire rack to cool completely. Once cooled, enjoy their warm, cinnamon-scented aroma and crackly tops with a glass of milk or your favorite beverage.
