Cinnamon and Sugar Cookies Recipe

Cinnamon and Sugar Cookies

• Level: Easy
• Yield: 23 to 24 cookies
• Nutritional Analysis Per Serving (Serving Size: 1 of 16 servings): Calories 299, Total Fat 12 g, Saturated Fat 8 g, Carbohydrates 44 g, Dietary Fiber 1 g, Sugar 26 g, Protein 3 g, Cholesterol 54 mg, Sodium 166 mg
• Total: 2 hr (includes cooling time)
• Active: 20 min

Cookie Dough:

• 2 sticks (1 cup) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking soda

Cinnamon Sugar:

• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

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1. Make the cookie dough: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper for perfect, golden results.
2. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 to 3 minuteswatch it transform into creamy perfection! With the mixer running on low, add the eggs one at a time, mixing until each is incorporated. Scrape down the sides of the bowl after each addition. Stir in the vanilla on low speed until fully combined, infusing that signature warm flavor.
3. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. With the mixer on low, gradually add the flour mixture and mix just until no dry flour remainsdon't overmix for the softest cookies.
4. Make the cinnamon sugar: In a small bowl, stir together the sugar and cinnamon. Set asidethis sparkling coating will make your cookies shine!
5. Form and bake the cookies: Using a 2-inch ice cream or portion scoop, scoop the dough into 6 mounds, scraping each against the bowl. Roll each into a ball (the dough is soft, so handle gently and work quickly). Drop into the cinnamon sugar and roll to coat completely. Place on the prepared baking sheet, spacing 2 inches apart. Bake one sheet at a time until puffed and tops crackle, about 11 to 13 minutesthe bottoms will be beautifully golden. Cool slightly on the sheet, then transfer to a wire rack. Repeat for remaining dough, baking 6 at a time.
6. Serve and enjoy: Dive into these warm, crackly cinnamon sugar cookies fresh from the oven, or store in an airtight container for up to 4 days. Perfect for holiday cheer or any cozy moment!