Marbalet's Sugar Babies Recipe

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 cup white sugar
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
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1/2 cup white sugar
2 1/2 tablespoons ground cinnamon

Preparation

Step 1

1. Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.

2. Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.

3. Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

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REVIEWS: (81)

Resist the temptation to add extra flour to this recipie. The dough will be *REALLY* soft, but you'll be short-changing yourself if you make the addition. These cookies are perfect as the recipie is written. These cookies are great! If you follow the directions and refrigerate the dough for as long as it says, it firms up nicely. The cookies are quite attractive if you roll the edges in the cinnamon sugar, but for a less attractive, spicier cookie, dip the top in the cinnamon sugar too. Don't overestimate the 2" diameter it says to roll the dough out to. It'll seem narrow, but these things grow to twice the diameter when you bake them.

Love these..so much! I followed the recipe exactly, except I just transferred the soft cookie dough to plastic wrap (in one clump) and refrigerated until it was firm enough to work with. I used a medium cookie scoop, rolled into balls, and swirled each ball in the cinnamon sugar mixture (which I feel, in this recipe, is way too much - half the amount will do just fine.). I baked at 350 degrees for 15 minutes (until golden brown). After a night in a closed container, the cookies were super-soft. YUM! I have already made these 5 times since I read this recipe. This is FAR better than the, sometimes bland, Snickerdoodle. Give it a try fellow all-recipe'rs! You won't be disappointed. :-)

No one told me to make a double batch because I would eat so many while making the cookies. I did not refrigerate as long as suggested. Instead, I rolled the dough into balls and rolled them in the cinnamon sugar mixture prior to baking. Thanks for such a great recipe!

I absolutely LOVE these cookies! I alter this a bit and like the result. I do everything the same (besides doubling the batch) until dividing it up into logs and refrigerating it. I simply scoop it out, roll it into a ball and roll the whole ball in the cinnamon sugar mix then bake. My family and friends always rave about them.

These cookies are delicious!! The cookie dough came out unbelievably sticky and I lost half the dough before I even got it to the pan in my hands even though I floured my hands (and I left it in the fridge overnight). 2 days later I just made another batch--a double in fact, and this time, separated the dough in 2 bowls and used a spoon to roll the batter into little balls and dip in the sugar/cinnamon. This worked much better and I lost much less dough Definitely make a double batch, these cookies are divine!

What yummy cookies! Instead of the 1 tsp vanilla, I used 1/2 tsp vanilla and 1/2 tsp almond extract. The cookies came out great. I did as others suggested, and put the bowl of dough in the fridge for 10 min until is was workable, then portioned it onto parchment, rolled it into a log, and put it in the freezer for an hour before cutting it up like the recipe said. One tip: I could have cut that cinnamon sugar recipe to a quarter of what it said. It made way to much.

Wow these cookies are really good!!! I'm not a baker so I usually screw up cookies but this one was easy to follow. My dough wasn't really sticky/runny like others, but I rolled it in a big ball and put it in the fridge for 1 hr. then I rolled into 1 inch balls into sugar/cinnamon. (I only used 2 tbs of sugar and 3 dashes of cinnamon). Then I flattened the balls and baked them for 8 minutes. They were really tasty!!

These are heavenly! They are buttery and light with crispy edges and chewy middles. I did as LYNDYL recommended and rolled the dough into balls then dipped them in the cinnamon-suger mixture before baking. I made about 24 balls for good-sized cookies.

Save yourself the trouble...make a double batch!

Really excellent, simple, rich cookies. These were spur of the moment, so I did not have time to refrigerate them. I rolled them into balls that I then rolled through the cinnamon-sugar to coat, then baked immediately. They were awesome. Not sure where the "serves 60" thing comes from though, since I made pretty normal sized cookies and it made about 2 dozen.

This recipe was so delicious! Very easy to make. Soft and chewy! Just the way I like my cookies. I have to agree with others: half the cinnamon sugar and put the dough in the freezer before shaping it into logs will make the dough easier to work with! And instead of using a knife to cut 1/4 slice, use thread. it'll help keep the round shape of the dough. Or roll the dough into balls like others had done.

This recipe was so delicious! Very easy to make. Soft and chewy! Just the way I like my cookies. I have to agree with others: half the cinnamon sugar and put the dough in the freezer before shaping it into logs will make the dough easier to work with! And instead of using a knife to cut 1/4 slice, use thread. it'll help keep the round shape of the dough. Or roll the dough into balls like others had done.

I added extra flour before reading some reviewers telling me to resist the urge...they still came out good but next time I'm going to double the batch and stick to the recipe. Even with my mess up these are great!!! I added some pumpkin spice to my cinnamon to give it a little extra kick.

These cookies were a huge hit! They disappeared in less than a day thanks to some hungry roommates! You won't be disappointed by these.

I LOVE these cookies. I've made them so many times I've lost count. I've made this recipe with granulated sugar and icing sugar. I am a little confused when it says white sugar. That's not very specific, so ultimately I use icing sugar. So good! Although it is fantastic with the granulated sugar, I prefer using icing sugar. My boyfriend asks for these all the time!

These are so buttery and yummy. Someone posted that you should save yourself the trouble and DOUBLE the batch. LISTEN to that advice. You will be lucky if you have a dozen left before they are done baking.

I give this 5/5 because it is a super easy recipe and the cookies tasted great. The dough is a little soft when shaping the logs (or individual balls if you like) which I found to be rather annoying at times but it is definitely worth the hastle of dough stuck to your fingers--tastes good uncooked anyway, right? I put a little more cinnamon in the cinnamon-sugar coating mix, but other wise followed this to a T and was very happy.

VERY GOOD. I, too, wish I had made a double batch, because I ate A LOT of the dough while making these! I made a few changes (out of necessity): 1. Instead of white sugar I used Cactus Honey Powder (I didn't have any sugar); and 2. I just stuck the whole bowl with the big ball in the freezer for half an hour or so (I needed them to be done before my hubby came home), then used a small ice cream scooper to make balls, which I rolled in the Honey Powder and cinnamon (Suggestion: use the scooper with one hand to drop into the sugar, and use the other hand to roll them around. I got a bunch of sugar in the scooper coils from using both hands to roll balls). They were really good! Nice and soft, just like I like them. However, if you're sensitive to sweetness, I'd use the author's recommendation of rolling/coating/cutting. I will definitely make these again!!