Cinnamon Cookies

• servings: 12 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

pinch salt

½ cup butter (softened)

⅓ cup granulated sugar

⅓ cup brown sugar

1 egg

2 teaspoons vanilla extract

¼ cup granulated sugar

2 tablespoons ground cinnamon

Directions

Preheat the oven to 350°F (180°C) and line your baking sheet with parchment paper. Set aside. Take a large mixing bowl and add in the flour, baking powder, cinnamon, and salt. Mix well and set aside.

In the bowl of your stand mixer fitted with the paddle attachment (you can also use a hand mixer / electric mixer for this) add the softened butter and sugar, and mix on medium speed till it's light and creamy in texture, about 2-3 minutes.

To this mixture, add the egg and vanilla extract and beat till the egg is fully incorporated into the mixture.

Add the flour mixture to the egg batter in batches and mix till the dough just comes together.

If the dough feels a little too sticky to handle, you can put the dough in the fridge for 15-20 minutes, covered with plastic wrap. However, chilling isn't totally necessary for these cookies.

Scoop out a portion of the dough using an ice cream scoop and roll it in between your palms to shape dough into balls. Place the balls 3 inches apart on the prepared cookie sheet.

Make the topping by mixing the white sugar and cinnamon together in a small bowl.

Sprinkle the cinnamon sugar mixture over the prepared cookie dough balls. Be generous! You can't have enough cinnamon, in my opinion.

Bake for 12-15 minutes, until the bottoms have browned. Remove and let them cool for a few minutes in the baking tray and then transfer them to a wire rack to cool completely.

Nutrition

• Serving Size: 1 cookie
• Calories: 70 kcal
• Total Fat: 1 g
• Cholesterol: 16 mg
• Sodium: 58 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 2 g