Dessert: United States – Soft and Chewy Cinnamon-Sugar Cookies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (226 g) unsalted butter, softened
1 1 / 2 cups (300 g) granulated sugar
2 large eggs
2 tsp (10 ml) vanilla extract
2 3 / 4 cups (330 g) all-purpose flour
2 tsp (10 ml) cream of tartar
1 tsp (5 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
1 / 4 cup (50 g) granulated sugar, for rolling
2 tsp (10 ml) ground cinnamon, for rolling

Show original ingredient measurements

1 cup (226 g) unsalted butter, softened
1 1 / 2 cups (300 g) granulated sugar
2 large eggs
2 tsp (10 ml) vanilla extract
2 3 / 4 cups (330 g) all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1 / 2 tsp fine salt
1 / 4 cup (50 g) granulated sugar, for rolling
2 tsp ground cinnamon, for rolling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
In a small bowl, mix the rolling sugar and cinnamon; set aside.
In a large bowl, beat the softened butter and 1 1/2 cups (360 ml) sugar until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, then mix in the vanilla.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Add the dry ingredients to the wet and mix just until combined. If the dough feels very soft, chill for 20–30 minutes for easier handling.
Scoop dough into 1 1/2-tablespoon (23 ml) portions (about 1 1/2-inch (3.81 cm) balls). Roll each ball in the cinnamon sugar to coat.
Arrange on prepared sheets, spacing about 2 inches (5.08 cm) apart.
Bake 9–11 minutes, until edges are set and tops are crackly but centers still look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
In a small bowl, mix the rolling sugar and cinnamon; set aside.
In a large bowl, beat the softened butter and 1 1/2 cups sugar until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, then mix in the vanilla.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Add the dry ingredients to the wet and mix just until combined. If the dough feels very soft, chill for 20–30 minutes for easier handling.
Scoop dough into 1 1/2-tablespoon portions (about 1 1/2-inch balls). Roll each ball in the cinnamon sugar to coat.
Arrange on prepared sheets, spacing about 2 inches apart.
Bake 9–11 minutes, until edges are set and tops are crackly but centers still look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.