Ingredients:

  • 1 cup (226g) grass-fed butter, softened
  • 1 cup (200g) granulated cane sugar
  • 0.5 cup (100g) coconut sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2.75 cups (345g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.25 cup (50g) granulated sugar for coating
  • 2 tbsp ground Saigon cinnamon

Instructions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened grass-fed butter, 1 cup granulated cane sugar, and coconut sugar. Cream on medium-high speed for 3 full minutes until the mixture is pale and aerated.
  2. Add eggs one at a time, beating well after each addition. Incorporate the vanilla extract and continue beating until the mixture is velvety and smooth.
  3. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and fine sea salt.
  4. Turn the mixer to the lowest setting and gradually add the dry flour mixture to the wet ingredients, mixing just until combined.
  5. In a small bowl, whisk together the coating ingredients: 1/4 cup sugar and 2 tablespoons Saigon cinnamon.
  6. Using a 1.5 tablespoon scoop, form dough balls. Roll each ball in the cinnamon-sugar mixture. For the 'Double Roll' technique, roll them a second time immediately before placing on the baking sheet.
  7. Place dough balls 2 inches apart on parchment-lined baking sheets. Bake at 375°F (190°C) for 8-10 minutes until the edges are set but the centers remain soft. Cool on a wire rack.