I learned to make these simple cookies this past summer. Yes, this means I have been keeping them a secret from you all and for that I am truly sorry! These wonderful cookies are a delicious variation of sugar cookies with one addition, cream of tartar, which gives the cookies its signature flavor. They CAN be made without the cream of tartar but from experience, they are just not as good. Put simply, the recipe is a basic sugar cookie dough with just a couple added things. I suggest a double batch because they really go fast!
- 1½ C. Granulated white sugar
- 1C. Unsalted butter, room temp
- 1 TSP. Vanilla
- 2 Eggs, room temp
- 2¾ C. flour
- 1 TSP. Cream of Tarter
- ½ TSP. Baking Powder
- ¼ TSP salt
- 2 TBS. granulated sugar
- 2 TSP. Cinnamon
- Mix flour, cream of tartar, baking powder and salt in a medium bowl; set aside. Mix the 2 TBS. of sugar and the cinnamon together in a small bowl; set aside
- Cream together butter and sugar until fluffy, then add vanilla; add eggs one at a time.
- Add flour mixture in two batches until just mixed.
- Refrigerate dough for 30 minutes
- Preheat oven to 400 degrees
- Form 1.5 inch balls of dough and roll them in the sugar and cinnamon (you can flatten them if you want)
- Place cookies on parchment or Silpat lined sheet and bake for 11 minutes.
- Place cookie dough and sheet in the fridge between batches to prevent excess spreading in the cookies.