Get ready to transform your kitchen into a heavenly bakery with these mind-blowingly delicious Cinnamon and Sugar Cookies! Imagine biting into a perfectly crisp, golden-edged cookie that's generously coated in sweet, fragrant cinnamon sugar - a treat so addictive, you'll want to hide the entire batch from your family. Whether you're a baking novice or a seasoned pro, these cookies are guaranteed to become your new obsession, promising to fill your home with the most intoxicating aroma that will have everyone begging for more!
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup sugar for coating
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter and 1 cup of sugar using an electric mixer. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy.
- Add the egg and vanilla extract to the butter mixture. Continue mixing until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- In a small shallow bowl, place the remaining 1/4 cup of sugar for coating the cookies.
- Using a cookie scoop or spoon, form the dough into 1-inch balls. Roll each ball in the sugar coating, ensuring complete coverage.
- Place the sugar-coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Use room temperature butter for the smoothest, most evenly mixed dough. Cold butter won't cream properly and can lead to dense cookies.
- Don't overmix the dough after adding flour - this can develop gluten and make your cookies tough instead of tender.
- For perfectly round cookies, use a cookie scoop or weigh each dough ball to ensure consistent size and even baking.
- Make sure your baking powder is fresh - old baking powder can prevent cookies from rising and becoming light and fluffy.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- For extra cinnamon intensity, you can add a pinch of ground cinnamon to your sugar coating mixture.
- These cookies freeze beautifully! Store in an airtight container for up to 3 months for a quick sweet treat anytime.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
