drinking glassor measuring cup to flatten the cookie dough
Instructions
In a large bowl, using a hand mixer (or stand mixer fitted with the paddle attachment), cream the butter and sugar until "whipped" (about 60 seconds).
Add the egg, egg yolk, and vanilla extract and beat to combine.
Add the flour, cream of tartar, baking soda, and salt in a medium bowl and whisk to combine and break up any lumps.
With the mixer on low speed, gradually add the flour mixture to the bowl and mix until combined.
Gather the dough into a ball and chill in the fridge for 30-60 minutes.
Use the medium-size bowl (used to whisk the dry ingredients-we're trying to conserve dishes) to combine the cinnamon and sugar and stir. Set aside.
Preheat the oven to 350F and line a sheet pan with parchment paper.
Divide the dough into 16 equal parts. Roll the dough into balls.
Roll the dough balls in the cinnamon-sugar mixture and place on the prepared baking sheet.
Gently flatten the dough balls with the bottom of a glass or measuring cup.
Bake for 9-12 minutes or until the cookies are set and have just started to crack across the top. The cookies will have a lovely golden, yellow hue. That's the classic einkorn baked good color.
Let the cookies rest on the sheet pan for 5 minutes before removing to a rack to cool completely.
Store the cookies in an air-tight container at room temperature for up to 3-4 days, in the fridge for up to a week, or in the freezer for up to a couple of months.
Notes
*This tutorial walks you through how to separate an egg yolk (needed in this recipe) from an egg white.