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Easy Cinnamon-Sugar Cookies
Recipe Summary
prep: 20 mins
total: 1 hr 10 mins
Yield: Makes 48
Ingredients
Ingredient Checklist
2 3/4 cups all-purpose flour (spooned and leveled)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened but still slightly firm
1 2/3 cups sugar, plus 1/4 cup for topping
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Cook's Notes
These cookies will keep for up to three days in an airtight container at room temperature; include a few marshmallows to help the cookies stay moist.
Gallery
Easy Cinnamon-Sugar Cookies
Recipe Summary
prep: 20 mins
total: 1 hr 10 mins
Yield: Makes 48
Gallery
Easy Cinnamon-Sugar Cookies
Easy Cinnamon-Sugar Cookies
Easy Cinnamon-Sugar Cookies
Recipe Summary
prep: 20 mins
total: 1 hr 10 mins
Yield: Makes 48
Recipe Summary
prep: 20 mins
total: 1 hr 10 mins
Yield: Makes 48
prep: 20 mins
total: 1 hr 10 mins
prep:
20 mins
total:
1 hr 10 mins
Yield: Makes 48
Makes 48
Ingredients
Ingredients
- 2 3/4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened but still slightly firm
- 1 2/3 cups sugar, plus 1/4 cup for topping
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. With an electric mixer, cream butter and 1 2/3 cups sugar until light, scraping down sides of bowl as needed. Add egg and vanilla; beat until combined. Add flour mixture; beat, scraping bowl as needed, until dough comes together when squeezed (it will appear dry).
Make the topping: In a small bowl, mix together remaining 1/4 cup sugar and cinnamon.
Shape dough. Scoop 48 level tablespoons. Squeeze each tightly with fist; roll into balls. Roll balls in topping to coat evenly. Place 1 1/2 inches apart on baking sheets; flatten with bottom of a glass. Sprinkle tops with remaining topping (there may be excess).
Bake, one sheet at a time, until tops are puffed and crackly, and bottoms are golden brown, 10 to 12 minutes. Cool slightly on sheets; transfer to a rack to cool completely.
Cook's Notes
These cookies will keep for up to three days in an airtight container at room temperature; include a few marshmallows to help the cookies stay moist.
Cook’s Notes
These cookies will keep for up to three days in an airtight container at room temperature; include a few marshmallows to help the cookies stay moist.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Easy Cinnamon-Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Cinnamon-Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
