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  • Prep Time


  • Total Time


  • Servings



  • cups all-purpose flour

  • 2

    teaspoons baking powder

  • ½

    teaspoon coarse salt

  • 1

    cup (2 sticks)unsalted butter, softened

  • cups plus 2 Tbsp sugar

  • 2

    large eggs

  • 2

    teaspoons ground cinnamon


1. Preheat oven to 350 degrees. Sift together flour, baking pwder, and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. 2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4 inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper. 3. Bake cookies, rotating sheets halfway through, until edges are golden. 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.


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