Best Cinnamon Sugar Cookies
Best cinnamon sugar cookie with a crisp exterior, soft interior, and cinnamon sugar coating, offering a rich, flavorful profile that is not dry.
Ingredients
All-purpose flour (white flour)
2 2/3 cup
Cream of tartar
2 tsp
Sugar
1 3/4 cup
Light corn syrup
1 1/2 tbsp
Baking soda
1 tsp
Large eggs
2
Vanilla extract
2 1/2 tsp
Salt
1/2 tsp
Ground nutmeg (optional)
1/4 tsp
Unsalted butter (slightly softened)
1 cup (2 sticks)
Sugar (mixed with 1.5 tsp ground cinnamon, for coating)
1/4 cup
Instructions
1
Preheat and Prepare
Preheat your oven to 375°F (approximately 190°C). Grease several baking sheets or coat them with non-stick spray.
2
Mix Dry Ingredients
In a large mixing bowl, thoroughly combine the all-purpose flour, cream of tartar, baking soda, salt, and nutmeg (if using); set aside.
3
Cream Butter and Sugars
In a separate large bowl, use an electric mixer on medium speed to beat the butter, sugar, and light corn syrup until fully combined and fluffy, about 2 minutes.
4
Add Wet Ingredients
Add the eggs and vanilla extract, mixing until the mixture is smooth and fully uniform.
5
Combine Dough
Stir in half of the dry flour mixture until it is fully incorporated. Add the remaining dry mixture and mix until just combined. Let the dough rest for 5 to 10 minutes until it firms up slightly. Place the cinnamon sugar coating in a shallow bowl.
6
Shape and Coat Cookies
Use lightly greased hands to divide the dough into large portions, rolling each into a 1.5-inch ball (the dough will be very soft). Roll each ball in the cinnamon sugar mixture. Place the balls on the prepared baking sheets, spaced about 2.5 inches apart. Gently press the top of each ball flat with your hand.
7
Bake Cookies
Bake one sheet at a time, placing it in the upper third of the oven, for 8 to 11 minutes, or until the edges are light golden brown. Rotate the baking sheet front to back halfway through baking to ensure even browning.
8
Cool Cookies
Transfer the baking sheets to a wire rack and let the cookies firm up slightly for 1 to 2 minutes. Use a spatula to move the cookies to the rack to cool completely. Let baking sheets cool between batches to prevent excessive cookie spread.
