Of the eight cookies that I baked for Christmas, these were one of my favorites. They were chewy and had great buttery/cinnamon/cream of tartar taste.
I had only two potential areas of improvement:
- I made the cookies too large by using a 1.5 tablespoon scoop. I will use the 2 teaspoon sized scoop next time.
- Although the recipe does not call for it, I might consider chilling the dough (after rolling in cinnamon-sugar) for ~10 minutes to further prevent spreading.
Otherwise, I look forward to baking these again.
Based on this recipe.
1 cup (2 sticks) unsalted butter, room temperature
1 1/3 cup (267 g) granulated sugar
1 large egg
2 tsp. vanilla extract
3 cups (375 g) all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
2 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup (50 g) granulated sugar
1 tsp. cinnamon
- Preheat oven to 375 degrees. Line two baking sheets with parchment/silicone mats.
- For the topping: In a small bowl, mix sugar with cinnamon. Set aside.
- For the cookies: In the bowl of a stand mixer with paddle attachment, cream the butter for 1 minute on medium speed.
- Add sugar and continue beating on medium speed until light and fluffy.
- Add the egg and vanilla, beating until incorporated and scraping down the sides as needed. Set aside.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
- On low speed, mix dry ingredients into wet ingredients in three increments.
- Scoop 1.5 tablespoons of dough, roll into a ball, and roll dough balls in the topping, then transfer to prepared baking sheets.
- Bake cookies for 11-12 minutes. Remove from oven, flatten cookies as needed with back of a spoon, and allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.