1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon maple extract
Cinnamon-sugar for rolling
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This step is crucial for even baking.
Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking.
Mix the Wet Ingredients: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes.
Add the Eggs and Maple Extract: Beat in the eggs one at a time, mixing until well combined. Then add the maple extract, stirring until smooth.
Combine Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Chill the Dough: Cover the mixer bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This will help the cookies hold their shape while baking.
Prepare Cinnamon Sugar: In a small bowl, combine sugar and cinnamon for rolling.
Form the Cookies: Once chilled, scoop out approximately 1-2 tablespoons of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
Bake: Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are golden but the centers are still soft.
Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
