Sugar and Cinnamon Cookies
These Sugar and Cinnamon Cookies are soft, buttery and coated in cinnamon sugar, with tender centers and lightly crisp edges that make them completely irresistible.
Servings: 18 cookies
Ingredients
COOKIE DOUGH:
- 1 cup (2 sticks) unsalted butter, at room temperature
- ⅔ cup canola or vegetable oil
- ¾ cup powdered sugar
- ⅔ cup packed light brown sugar
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2½ teaspoons vanilla extract
- 3⅔ cups all purpose flour
DIPPING MIXTURE:
- ⅓ cup granulated white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350℉. Line baking sheets with parchment or silpat mats.
- In a large bowl, use an electric mixer to combine the butter, oil, powdered sugar, brown sugar, baking powder, cinnamon, and salt until light and fluffy, about 2 minutes.
- Beat in the egg and egg yolk and vanilla until well blended. On low speed, beat in half of the flour. Then beat in the remaining flour until well blended. The cookie dough will be very soft. Refrigerate at least 15 to 30 minutes, to firm up the dough slightly.
- Mix the sugar and cinnamon in a shallow bowl. Set aside.
- Use a large cookie scoop to scoop out a generous amount of cookie dough, roll it into a ball and place it on the prepared baking sheet. Space cookie balls at least 2 inches apart on the baking sheet (I baked 6 or 7 at a time). Lightly coat a glass with a 4 inch bottom in oil, then dip in cinnamon sugar, then use the bottom of the glass to flatten the cookie dough balls. Re-dip, as needed. Lightly sprinkle the cookies with additional cinnamon sugar.
- Bake for 10 to 12 minutes, or until cookies are just light golden brown around the edges. Let the cookies cool on the baking sheet for about 5 minutes before using a wide spatula to transfer the cookies to a cooling rack to cool completely.
Notes
- The dough is intentionally soft. Chilling it for 15 to 30 minutes makes it much easier to scoop and shape.
- Lightly oil the bottom of the glass before flattening the cookies to prevent sticking.
- For the best texture, avoid overbaking. The centers may look slightly underdone but will continue to set as the cookies cool.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Cookie dough balls can be frozen before baking; simply add 1 to 2 minutes to the baking time when baking from frozen.
- If you love extra cinnamon flavor, sprinkle a little additional cinnamon sugar over the tops before baking.
Nutrition
Serving: 1cookie | Calories: 334kcal | Carbohydrates: 37g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 121mg | Potassium: 48mg | Fiber: 1g | Sugar: 17g | Vitamin A: 358IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 1mg