Prep time
Cook time
Total time
Makes about 24 to 30 soft-yet-crispy cinnamon-sugar cookies
For the cookie dough:
  • 1 cup butter, 8 ounces (room temperature)
  • Granulated sugar, 10 oz (1.5 cups)
  • Eggs, 2.5 oz (1 extra large egg) (room temperature)
  • Vanilla extract, 1.5 teaspoons
  • Bread or all-purpose flour, 10.5 oz (2.5 cups)
  • Salt, ½ teaspoon
  • Baking powder, 1 teaspoon
For the sugar topping:
  • granulated sugar, 3.5 oz (1/2 cup)
  • cinnamon, 1 tablespoon
For the sugar topping:
  1. Combine the sugar and cinnamon and set aside until ready to bake.
For the cookie dough:
  1. In a large mixing bowl, beat the butter and sugar until combined (don't over-beat, as this will cause spreading), ensuring that you scrape down edges of bowl intermittently
  2. Add eggs and vanilla slowly and mix until combined
  3. Combine flour, salt, and baking powder and then gently stir in mixing bowl until combined
  4. Arrange dough into a log form and wrap with plastic wrap
  5. You may refrigerate until ready to use
  6. Slice log into 24 to 30 cookies (3/8 inch each) and dip into cinnamon-sugar mixture to coat
  7. Arrange on parchment-lined cookie sheet and bake at 350 (convection) or 375 (nonconvection) for 10 to 12 minutes.
Recipe by Feeling Foodish at