Description
Deliciously soft and puffy cookies coated in cinnamon sugar.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 5 & 1/2 tbsp butter (salted or unsalted, softened, READ NOTES)
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Using the paddle attachment of your stand mixer or hand mixer, cream the butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy.
- Add the egg yolk and vanilla extract and mix on medium speed until everything is combined. Scrape the sides if needed.
- Add in the flour, baking soda, cream of tartar, cinnamon, and salt to the wet mixture and mix on low speed until just incorporated. Do not overmix.
- In a small bowl, mix together the sugar and cinnamon for the topping.
- Using a 2 tablespoon cookie scoop, scoop out 6 cookie dough balls. Roll them between the palms of your hands to make them smooth, then roll them in the cinnamon-sugar mixture. Place the cookies on the baking sheet, making sure to leave 3 inches between each one.
- Bake for 10-11 minutes. The cookies should have spread a little with edges that are barely set and centers that still look puffy in the center and slightly soft. They will continue baking as they cool down.
- Let the cookies sit on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure butter is softened for better incorporation.
- Adjust cinnamon and sugar topping per preference.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg