Description
Soft, cinnamon-sugared cookies with a light snap at the edge, perfect for gifts or snacks.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking soda, salt, and 1 teaspoon of cinnamon.
- In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients until combined.
- In a small bowl, mix the 1/4 cup of granulated sugar and 2 teaspoons of cinnamon for rolling.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Preheating helps the edges set quickly. Creaming air into the butter makes the cookies lighter. Do not overbake; watch the edges for a light gold. Rolling in sugar gives a neat crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg