Instructions

• Preheat the oven to 375°F.
• Brown the butter: place 1 cup butter in a heavy-bottomed saucepan over medium heat. Whisk or stir constantly as it melts so it browns evenly. The butter will foam, the foam will subside, and brown solids will form on the bottom. When the butter turns golden-brown and smells nutty, remove the pan from the heat and transfer the browned butter to a heatproof bowl. Allow it to cool until warm (not hot) before using.
• In a mixing bowl, combine the warm browned butter with 1 cup white sugar and ½ cup brown sugar. Beat or cream until the sugars are well incorporated and the mixture is smooth, scraping down the sides of the bowl as needed.
• Add 2 eggs and 2 teaspoons vanilla extract to the butter-sugar mixture. Continue to beat until the mixture is pale and slightly thickened.
• In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
• Add the dry ingredients to the wet ingredients and mix just until the flour is incorporated and no large streaks remain. Do not overmix.
• Cover the dough and chill in the refrigerator for at least 45 minutes or up to overnight.
• When ready to bake, stir together 4 tablespoons white sugar and 1 tablespoon ground cinnamon in a shallow bowl.
• Portion the chilled dough into balls about 1.5 tablespoons each (a cookie scoop works well). Roll each ball in the cinnamon-sugar mixture to coat.
• Place the coated dough balls 2 inches apart on baking sheets lined with parchment paper or a silicone baking mat.
• Bake for 8 to 10 minutes, until the edges are set and golden and the centers are puffed.
• Remove the baking sheets from the oven and let the cookies sit on the sheet for about 2 minutes, then transfer the cookies to a wire rack to cool completely.