Ingredients
Units
Scale
- 4 cups of all purpose flour
- 1 tablespoon of cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup of butter (2 sticks) room temperature
- 2 cups of white sugar
- 2 room temperature eggs
- 1/4 cup of milk (I like to use 1/2 and 1/2)
- 1 teaspoon of vanilla
- To roll the cookie in before baking:
- 3 tablespoons of sugar
- 1 tablespoon of cinnamon
Instructions
- First measure and whisk together in a medium bowl the flour, cinnamon, baking soda and cream of tartar and set aside.
- Next, mix the topping of cinnamon and sugar and set aside
- In a stand mixer cream together the butter and the sugar until light and fluffy.
- Add the eggs one at a time and cream.
- Next add the milk and the vanilla to the sugar butter mixture.
- With your mixer on low start adding the flour mixture a little at a time. When you have a most all added in remove from the mixer and hand mix with a spatula or mixing spoon, as the bater will be very thick that this point.
- Line a cookie sheet with parchment paper. I like the parchment flat sheet you can buy. Spray the parchment lightly with cooking spray.
- With a spoon scoop out about one tablespoon of dough, roll in your hand to a ball and roll the ball in the cinnamon sugar mixture.
- Place on the parchment lined cookie sheet about 2 inches apart.
- Bake at 375° for 8 minutes.
- When you take them out of the oven, let sit on the cookie sheet for 2 minutes before moving to a cooling rack. Allow the cookie sheet to cool before you bake another batch. (I use two cookie sheets to get done quicker.)
- Prep Time: 20 minutes
- Additional Time: 30 minutes
- Cook Time: 7 minutes
Nutrition
- Serving Size: 1
- Calories: 88
- Sugar: 10
- Sodium: 24
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 8
