Ri C BAKES
Ri's Recommendations
- Softened butter should be just warmer than room temperature. Too cold, the butter and sugar won't be fluffy. Too warm, and the dough will be too sticky to roll.
- I always add an extra dash of cinnamon into the cinnamon sugar :)
- The cookies may look light in color/slightly underdone when they first come out of the oven. Leave them on the baking sheet to cool; they'll still cook a bit then, and you do want them to be soft cookies when they're consumed!
- If you want to add an extra layer of sweetness, add vanilla buttercream (with another sprinkle of cinnamon sugar) on top!
Ingredients
Dough:
3 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1 cup butter, softened
1â…“ cups sugar
2 eggs
1 tsp. vanilla extract
¼ cup sugar
1½ tsp. cinnamon
Preparation
Step 1
Preheat oven to 375°
Step 2
In a large bowl, mix together flour, cream of tartar, and baking soda. In a smaller bowl, mix ¼ cup of sugar and cinnamon. Set both bowls aside.
Step 4
Beat in eggs, one at a time. Add vanilla. Reduce speed to low; beat in flour mixture (a little at a time) until well combined.Set aside.
Step 3
In a mixing bowl at medium speed, beat butter and sugar until light and fluffy. Scrape the sides of the bowl, as needed.
Step 4
Beat in eggs, one at a time. Add vanilla. Reduce speed to low; beat in flour mixture (a little at a time) until well combined.
Step 5
Roll dough into 1-inch balls by hand. Roll and coat in cinnamon sugar. Place on a lined baking sheet and bake for 12-14 minutes.