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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
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A great cookie to have the kids help you with! I got the basis of this recipe from my oldest friend (Thanks Lisa!) and then promptly proceeded to tweak it. One reason I'm putting it here, is I'm tired of trying to find where I put it every time I want to make cookies. My family and neighbors just love these, the dough can be frozen for up to a month until you are ready to bake. From fresh or frozen, they come out moist and tender every time. *Note, the measurements given work fine back home in the Shenandoah Valley, but I'm currently living outside of Savannah and the coastal humidity here requires extra flour to get to the right consistency. Instructions are for mixing by hand rather than with an electric mixer or stand mixer. It takes a little more effort, but that's part of the fun. Ingredients:
1 cup butter or 1 cup margarine, softened |
1 cup granulated sugar |
1/2 cup brown sugar |
2 eggs |
2 teaspoons vanilla |
3 1/2 cups all-purpose flour |
2 teaspoons cream of tartar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/4 cup granulated sugar, for rolling |
1 tablespoon cinnamon, for rolling |
Directions:
1. Preheat oven to 350 degrees, and line cookie sheets with parchment paper.
2. In large mixing bowl, cream together butter and sugars until smooth.
3. Beat in eggs and vanilla.
4. Combine dry ingredients and blend into wet mixture, adding about 1/4 of the dry mixture at a time until all blended.
5. Combine cinnamon and sugar in small bowl.
6. Shape dough into 3/4 inch balls and roll in cinnamon sugar mixture.
7. Place on parchment lined cookie sheets and bake for 12-13 minutes.
8. Cool on wire racks and store in airtight container for up to a week.
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