Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the softened butter and 1 cup sugar in a large bowl until smooth and creamy.
- Add the eggs one at a time, mixing after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, salt, and 1 tablespoon cinnamon.
- Gradually add the dry ingredients to the butter mixture and mix until just combined. The dough will be soft but manageable.
- Combine the 1/2 cup sugar with a pinch of extra cinnamon in a small bowl for rolling.
Baking
- Scoop or roll the dough into small balls, about 1 tablespoon each. Roll each ball in the cinnamon-sugar to coat.
- Place the coated balls on the prepared sheets and press each ball down gently to flatten slightly.
- Bake for 10 to 12 minutes, until the edges are lightly golden.
- Cool the cookies on wire racks.
Nutrition
Notes
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. Thaw at room temperature before serving.