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Cinnamon Sugar Cookies

From Everyday Food Holiday 2006
Makes 3 dozen

2 ¾ cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 sticks of unsalted butter, room temperature, but still slightly firm
1 2/3 cup sugar, plus ¼ for topping
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

1. Preheat oven to 350F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. With an electric mixer, beat butter and 1 2/3 cups sugar until light and fluffy, scraping down sides of bowl as necessary. Add egg and vanilla; beat until combined. Add dry ingredients; beat, scraping bowl as necessary until dough comes together when squeezed (it will appear dry).
2. Make the cinnamon sugar: In a small bowl, mix together remaining ¼ cup sugar and cinnamon.
3. Using 1 level tablespoon dough per cookie, squeeze each tightly and roll into balls. Roll each in cinnamon sugar, coating evenly. Place on baking sheets, about 1 ½ inches apart; flatten with bottom of a glass. Sprinkle tops with any remaining cinnamon sugar.
4. Bake, rotating halfway, until tops are puffed and crackly, and bottoms are golden brown, 10 to 12 minutes. Cool slightly on baking sheets; transfer cookies to wire racks to cool completely.

Brought to you by The Busty Baker (
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