Ingredients
Cookies
1 cup Butter
1 1/2 cups Sugar
2 eggs
2 1/2 cups Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/2 teaspoon Kosher Sea Salt
Sugar Coating
Classic: 1 Tablespoon Sugar + 1 teaspoon Cinnamon
Pumpkin Spice: 1 Tablespoon Sugar + 1 teaspoon Pumpkin Spice (1/2 teaspoon Cinnamon, 1/8 teaspoon Ginger, 1/8 teaspoon cloves, 1/8 teaspoon Allspice, 1/8 teaspoon Nutmeg)
Chai Spice: 1 Tablespoon Sugar + 1/2 teaspoon Cardamom, 1/4 teaspoon Allspice, 1/4 teaspoon Cinnamon
Prepare
Preheat the oven to 350.
In 3 bowls whisk together sugar and spice blends. Set aside.
In a bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.
In a stand mixer (or by hand) beat butter until creamy. Add sugar to butter and beat until fluffy. Scrape the bowl sides as necessary, to ensure all is well mixed.
By hand, stir the dry ingredients.
Refrigerate dough for at least 1 hour.
Form dough into 36 balls.
Roll 12 dough balls in the first sugar and spice blend.
Bake for 10-11 minutes.
Remove from oven and transfer to a cooling rack to cool.
Roll next 12 dough balls in the second sugar and spice blend.
Bake for 10-11 minutes.
Remove from oven and transfer to a cooling rack to cool.
Roll last 12 dough balls in the second sugar and spice blend.
Bake for 10-11 minutes.
Remove from oven and transfer to a cooling rack to cool.
Recipe makes 36 cookies.
