butter.city

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.

Recipe:

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)

Cookies:

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

Preheat oven to 350 deg F.

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.