Cinnamon Cookies
These are some of the best cookies I have ever eaten. They are easy to make and disappear quickly.
These are some of the best cookies I have ever eaten. They are easy to make and disappear quickly.
- Carbohydrate 17.9685366666667 g
- Cholesterol 9.49010416666667 mg
- Fat 2.09213395833333 g
- Fiber 0.240616668767606 g
- Protein 0.881052708333334 g
- Saturated Fat 1.25836572916667 g
- Serving Size 1 1 Serving (23g)
- Sodium 22.8122083333333 mg
- Sugar 17.7279199978991 g
- Trans Fat 0.1749229375 g
- Calories 93 calories
Step-by-step
- In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
- Combine flour, cinnamon, baking powder and salt.
- Add to butter mixture.
- Blend well.
- Cover and refrigerate 2 hours or till firm enough to roll into balls.
- Shape dough into small balls about 3/4-inch in diameter.
- Roll in cinnamon sugar to coat.
- Set cookies 1-inch apart on lightly greased cookie sheets.
- Bake at 350° for 10 minutes or till the edges are lightly browned.
- Cool slightly on pans, then remove to racks to cool completely.
Operating on a tight budget requires pantry staples that deliver maximum flavor without requiring specialized extracts or expensive imported spices, which is precisely why these spiced rounds rely entirely on basic dairy and standard baking cabinet mainstays to build their rich profile. Historically, butter-and-sugar drop sweets seasoned with aromatic bark powders gained widespread popularity in European households during periods when imported spices became more accessible to working-class kitchens. While fresh batches are prized for their crumbly texture, yesterday's leftovers maintain their structural integrity remarkably well when stored in an airtight container at room temperature.
- Chill the dough for a full two hours so the butter solidifies, which prevents the spheres from spreading too thin during baking.
- Portion the portions uniformly to three-quarters of an inch in diameter to guarantee even heat distribution across the tray.
- Pull the sheets from the oven at 350 degrees Fahrenheit the moment edges show light browning, ensuring the centers remain soft rather than turning brittle.
Storing baked sweets with a slice of plain white bread helps retain moisture if they sit overnight. Proper cooling on wire racks prevents condensation from softening the crisp outer crust.
