What You’ll Need
A hot oven (350 F)
2 ¼ C all-purpose flour
2 tsp baking soda
½ tsp coarse salt
1 C (2 sticks ie 16 TBSP) butter (room temperature, salted)
1 ½ C + 2 TBSP white sugar (separated)
2 large eggs
2 tsp ground cinnamon
** full disclosure: Martha calls for unsalted butter, but I absolutely prefer salted butter. Martha’s instructions are also excessively fussy for my taste, so I simplify here.
What To Do
- Preheat oven to 350°F.
- Sift together flour, baking powder, salt in a bowl. Set aside.
- With an electric mixer, combine room temperature butter and white sugar (2 C) for 3 minutes until white and fluffy.
- Using your stand mixer, if you have one, is very nice for this recipe because who wants an arm cramp?
- Mix in eggs and fully combine.
- On low speed, gradually mix in flour mixture.
- In a small bowl or a flat plate, stir together cinnamon and remaining white sugar for the coating.
- I usually double or triple this part of the recipe – who doesn’t like a lot of sugar coating?! Or, I’ve been known to just dump McCormick’s Cinnamon Sugar right on a plate. It’s all about the easy, people.
- Shape small balls, roll them in the cinnamon sugar, and space them 3×4 on a baking sheets that you have lined with parchment paper.
- Martha calls for 1 ¾ inch balls spaced 3 inches apart – ok, Martha, relax.
- Parchment paper is no joke. Your cookies don’t stick AND you won’t have to wash your cookie sheets afterwards. At least I don’t. Parchment paper for the win!
- Bake cookies for 12 – 15 minutes. Look for golden brown edges!
- Martha would like you to rotate your cookie sheets 180° halfway through. I say “Martha, were you this high maintenance in prison?”
- This should make about 20 cookies. I usually get 15 because the cookies have a hard time leaving the batter stage.