I accidentally coated these with double the amount of cinnamon as the recipe called for, which is why they’re so brown in these photos, oops. Still delicious though, because I’m a believer in never-too-much-cinnamon. But recipe reflects the standard amount, because I can’t speak for you, plus you can always adjust it to-taste.
- Modified from Wesley’s recipe box!
- Makes about 13 medium sized cookies
- You need:
- 1 large bowl, 1 medium bowl, 1 small bowl
- 1 whisk, 1 cookie scoop, disposable gloves (for convenience)
- 1/2 c unsalted butter, softened
- 3/4 c granulated sugar
- 1 large egg
- 1 3/8 c all-purpose flour, loose
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- pinch salt
- 1 1/2 Tbsp granulated sugar (additional)
- 2 tsp ground cinnamon
In a large bowl, cream together 1/2 c softened, unsalted butter and 3/4 c granulated sugar until fluffy. Mix in 1 large egg. In a medium sized bowl, mix together the dry ingredients: 1 3/8 c all-purpose flour, loose, 1 tsp cream of tartar, 1/2 tsp baking soda and pinch salt. In a small bowl, combine 1 1/2 Tbsp granulated sugar and 2 tsp ground cinnamon.
Pour dry ingredients into the buttercream and combine completely, with no fear of overmixing. If batter is too soft to be workable, place in the fridge for 5-10 minutes. Otherwise, scoop 1″ balls (about 2.5 Tbsp) into the cinnamon-sugar mixture, coat thoroughly, and place on a baking sheet lined with parchment paper or Silpat, with about 2″ space in between. Cookies will spread to about 3″ diameter.
Bake for 9-10 minutes, until edges are dry. Remove from pan immediately and let cool on a rack. Cookies are best on the day they’re baked, and will dry out even in an airtight container.