These soft, pillowy cookies get their signature crackled tops from a quick roll in cinnamon and sugar right before baking, giving every bite that irresistible crunchy-sweet edge and tender middle. The dough comes together fast with pantry staples like flour, cream of tartar, and baking soda, then chills just long enough to firm up for easy rolling. A stint in a hot oven is all it takes to puff them up and set those signature crinkled edges, while the centers stay soft and slightly underbaked for the best chew. Once cooled, they're the kind of cookie that disappears off the tray in minutes. This recipe is a genuinely solid pick for a dairy free cookie jar, no fuss required.
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Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl until evenly combined. Set aside.
Beat the softened butter and 1 1/2 cups granulated sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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