Rating: 3 stars
291 Ratings
  • 5 star values: 64
  • 4 star values: 51
  • 3 star values: 81
  • 2 star values: 62
  • 1 star values: 33
Gina Marie Miraglia Eriquez

Gallery

Credit: Raymond Hom

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Makes 42 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. With an electric mixer, beat the butter, brown sugar, and ¼ cup of the granulated sugar on medium-high speed until creamy, 2 to 3 minutes. Add the vanilla, salt, and ¼ teaspoon of the cinnamon and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing just until combined (do not overmix).

    Advertisement
  • On a small plate, stir together the remaining 2 tablespoons granulated sugar and ¼ teaspoon cinnamon.

  • Shape the dough into balls (about 1 teaspoon each). A few at a time, roll the cookies in the cinnamon sugar to coat and place on baking sheets, spacing them 1 inch apart. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes. (Cookies will deflate somewhat.) Cool slightly in the pans, then transfer to a wire rack to cool completely.

  • Storage suggestion:Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.

Nutrition Facts

62 calories; fat 3g; saturated fat 2g; cholesterol 9mg; sodium 24mg; protein 1g; carbohydrates 7.5g; sugars 3.5g; calcium 4mg.
Advertisement