Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In another large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Baking
- Scoop one-inch balls of dough and roll them in the cinnamon-sugar mixture.
- Place the rolled balls on the prepared baking sheet, spacing them about two inches apart.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Decoration
- Melt the white chocolate in a microwave-safe bowl, stirring until smooth.
- Dip half of each cooled cookie into the melted chocolate and let excess chocolate drip off.
- Sprinkle Christmas sprinkles on the chocolate and allow to set completely.
Notes
Store in an airtight container at room temperature for up to a week. Also great for freezing.