Yield: 20 cookies
Prep time: 15 minutes
Chill time: 30–60 minutes
Bake time: 10–12 minutes

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Ingredients

For the dough:

260g Rouge de Bordeaux flour
1 ½ tsp cream of tartar
¾ tsp baking soda
½ tsp salt
170g unsalted butter, room temperature
200g granulated sugar
1 large egg
1 tsp Vanilla Paste (or extract)

For cinnamon sugar coating:

50g granulated sugar
2 tsp ground cinnamon

Instructions

In a bowl, whisk together the Rouge de Bordeaux flour, cream of tartar, baking soda, and salt
In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy (about 2–3 minutes using a mixer)
Beat in the egg and vanilla paste (or extract) until smooth
Gradually mix the dry ingredients into the butter mixture until just combined. Do not overmix
Scoop 1.5 tbsp portions (about 35 grams each) of dough and roll into balls. 
Place on a plate or tray, cover and refrigerate for 30–60 minutes. This helps reduce spreading and improves flavor
Preheat oven to 350°F (175°C). Line two baking sheets with silicone baking mat or parchment paper
Mix the 50g sugar and 2 tsp of cinnamon in a small bowl
Roll each dough ball in the cinnamon sugar mixture to coat
Place on prepared baking sheets, leaving 2 inches between cookies
Bake for 10–12 minutes, until edges are set but centers look slightly soft.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.