Cinnamon Sugar Cookies
These are simple to make (and, if you like cinnamon, very tasty indeed!) Perfect for holiday dinner parties.
- greased cookie sheet
- Large mixing bowl (stand mixer would help!)
- 325F oven
- 2 cups butter (4 sticks: melted is fine: you’re going to cream it into some sugar)
- 2 cups brown sugar
- 1 cup white sugar
- 2 eggs (beaten with a fork)
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar (the ratio of baking soda to cream of tartar is critical for proper cookie texture)
- 1 teaspoon salt
- 4 1/4 cups white flour
- 1 cup white sugar
- 2 teaspoons cinnamon
This might be easier with a stand mixer with the mixing paddle attached (too much sugar/butter for the whisk attachment.)
- Mix the butter and sugar till well integrated.
- Add the eggs to the mixture (well cooled: if you used melted butter, make sure it cools first)
- Add the cinnamon, vanilla, baking soda, cream of tartar, and salt. Mix well.
- Mix in the flour, slowly (1/2 cup at a time.)
- Once everything is mixed in, chill the dough in the refrigerator for 15 minutes (this will make it easier to work with.) Return the dough to the refrigerator in between batches to keep the dough manageable.
- Combine the sugar and cinnamon (from the additional ingredients.) You will need to roll the cookies in this mixture, so a wide shallow bowl would be perfect for this, but any plate or bowl should work.
- Roll the ball into 3/4″ to 1″ balls (depends on how big you want your cookies!) and roll them in the sugar/cinnamon mixture.
- Place the cookies on the greased cookie sheet (2″ spacing/ approx. 12 per cookie sheet) and bake for 10-15 minutes (the edges will JUST start turning golden brown and delicious.)
- Cool each batch on the cookie sheet for 2 minutes before moving to a cooling rack to complete cooling. Keep the dough in the refrigerator until ready to use.
That’s it! Easy, yummy, healthy…. well, 2 out of three ain’t bad!
Based on the “Cinnamon Crisps” recipe from the Hannah Swensen Mystery “Lemon Meringue Pie Murder” by Joanne Fluke