2 cups (4 sticks) unsalted butter, softened
3 cups sugar, divided
1 cup firmly packed light brown sugar
2 large eggs
2 large egg yolks
2 tablespoons vanilla extract
3 1/2 cups Old Mill Plain Flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1 teaspoon salt
1 tablespoon plus 2 teaspoons ground cinnamon, divided
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Place butter, 1 1/2 cups sugar, and brown sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs and egg yolks, one at a time, beating at low speed just until blended. Beat in vanilla.
Combine Old Mill Plain Flour, Old Mill Plain Unbolted Cornmeal, baking soda, cream of tartar, salt, and 2 teaspoons ground cinnamon in a large bowl; whisk to blend. Add to butter mixture and beat until blended.
Combine remaining 1 1/2 cups sugar and 1 tablespoon cinnamon in a shallow dish. Scoop cookie dough, by 1/4 cup, and roll into balls. Roll in cinnamon sugar mixture and place on baking sheets, spacing 2 inches apart. Place in freezer until ready to bake.
Bake until golden, 10 to 15 minutes. Let cool completely on baking sheets on wire racks.
Makes 34 cookies