Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking soda, cinnamon, cream of tartar, and salt. Set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, beat the butter, brown sugar, and granulated sugar until the mixture is very light and fluffy, about 2 minutes.
- Add the maple syrup, vanilla extract, and eggs, and mix until smooth and fully incorporated.
- Gradually mix in the dry ingredients in two portions, blending just until the dough is combined.
- Line a small cookie sheet with parchment, foil, or wax paper. Scoop the dough using a 2-ounce scoop or 1/4 cup measure to form balls, placing them side by side on the prepared sheet. Refrigerate for at least 4 hours or overnight.
- Once the dough is well chilled, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a small bowl, stir together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Roll each dough ball in the cinnamon-sugar mixture, keeping the rounded shape.
- Arrange 4-5 cookies on the prepared baking sheet and bake for 14–16 minutes, checking at 14 minutes and adding time as needed until the edges are lightly golden and the centers appear soft.
- Let cookies cool on the baking sheet briefly, then transfer to a wire rack to cool for at least 15 minutes before serving.
Notes
For the best texture, be sure to scoop the dough before chilling. Let the cookies cool completely for the centers to set up soft and doughy. Store in an airtight container at room temperature for up to 5 days; tuck in a slice of bread if they start to dry out. Dough balls and baked cookies both freeze well: freeze dough in single layers and bake from frozen with an extra minute or two, or freeze baked cookies for up to 3 months. Always use pure maple syrup—not pancake syrup—for best flavor and chewiness.