Categories: cookies

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter,
• softened
• 2/3 cup, plus 1/2 cup sugar, divided
• 2 eggs
• 1 tsp. vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar
• 2 tsp. cinnamon

Directions

1. In a large bowl, using an electric mixer on high, beat butter and 2/3 cup sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, incorporating completely after each addition. Beat in vanilla. Reduce speed to low; add flour, baking soda, cream of tartar and salt and mix on low until a stiff dough forms. Cover and refrigerate at least 2 hours or up to one day.
2. Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper.
3. Combine 1/2 cup sugar and cinnamon in a medium bowl. Shape dough into 1 1/2 inch balls and place on prepared pans, Refrigerate 10 minutes, then roll in sugar mixture and arrange about 2 inches apart on pans. Using the bottom of a glass dipped in flour, slightly flatten each ball. Bake 10 to 12 minutes, until set around the edges and slightly soft in the center. Let cool on wire racks.

4. makes 3 1/2 dozen

5. Variations:

6. Ginger: For the coating, add 2 tsp. ground ginger to the 1/2 cup sugar in place of cinnamon. Roll dough balls in ginger-sugar, flatten and bake.

7. Coconut: Omit cinnamon-sugar coating. Instead, roll dough balls in a bowl of flaked sweetened coconut to coat, flatten and bake.

Email to a friend | Print this recipe | Back