These cookies are incredibly easy to make which means they are usually baking in my oven filling my kitchen with the fall scent of cinnamon. Light, flaky texture with the sugary crunch of the cinnamon sugar. I highly suggest a cold glass of milk, or a cup of coffee to enjoy with these treats.
- 2-1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoons salt
- 1 cup unsalted butter, softened
- 1-3/4 cup granulated sugar, divided
- 2 large eggs
- 1 tablespoon ground cinnamon
Preheat the oven to 400ºF and line several baking sheets with parchment paper.
In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside. In the bowl of an electric mixer, cream butter and 1 ½ cups sugar together until light and fluffy, about 3–5 minutes.
Then beat in eggs and scrape the bowl. Turn mixer on low and slowly add flour mixture until well combined. Mix remaining ¼ cup sugar and cinnamon together in a small bowl.
Use a 1 ½ tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.
Place the balls on prepared baking sheets, 2 ½ inches apart. Bake for 8–9 minutes, until just barely golden around the edges.
Cool for several minutes on the baking sheets before moving.
Recipe from Pioneer Woman