Description
Crispy edges and chewy centers make these strangely named cinnamon sugar cookies perfectly delicious!
Ingredients
Scale
Dough
- 3 1/2 cups of flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup of butter (2 sticks), melted and slightly cooled
- 2 cups sugar
- 1 whole egg
- 1 egg yolk
- 1/4 cup milk, I used 2%, but you can also use whole milk
- 1 1/2 teaspoons vanilla
Topping
- 4 tablespoons sugar
- 2 teaspoons cinnamon (or more to your taste)
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with either parchment paper or silpat mats.
- Combine the sugar and cinnamon for the topping in a wide, shallow bowl and set aside.
- Mix the dry ingredients, the flour through the salt, in a large mixing bowl.
- In a medium mixing bowl, whisk the melted butter and sugar until smooth and the sugar is dissolved. Whisk in the whole egg, egg yolk, milk and vanilla.
- Add the butter mixture to the dry ingredients and combine well into a thick dough.
- Using a medium sized cookie scooper (about 1 1/2 tablespoons), scoop portions of dough and roll into balls in your hands.
- Roll the dough into the cinnamon sugar mixture and make sure they are liberally coated. Place on a baking sheet about two inches apart. I fit 8 cookies on each baking sheet.
- Using the bottom of a glass, slightly flatten the dough balls into rounds. Then sprinkle additional cinnamon sugar on top, if desired.
- Bake for 7-9 minutes until cookies are set and edges are slightly browned. Do not over bake!
- Let cookies cool for a minute or two on the baking sheet, then move to a wire rack to cool completely. Store in tupperware at room temperature for two days, or freeze.
