Double Cinnamon Sugar Cookies

Double Cinnamon Sugar Cookies

We've eaten a lot of cookies... these are one of our all-time favourites!


2¾ cups (657 mL) all purpose flour
1 Tbsp (15 mL) ground cinnamon (divided)
2 tsp (10 mL) cream of tartar
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1¾ cups (425 mL) sugar (divided)
1 cup (250 mL) softened butter
2 eggs
2 tsp (10 mL) pure vanilla extract


Prep time: ,
Cook time: ,
Total time:


Makes: 48


Preheat oven to 400°F (200ºC)
Mix flour, 2 tsp (10 mL) of the cinnamon, cream of tartar, baking soda and salt in a bowl.
In a large bowl cream together 1½ cups (375 mL) of the sugar and butter until light and fluffy.
Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until completely mixed.
Refrigerate 2 hours.
Mix remaining ¼ cup (50 mL) sugar and remaining 1 Tbsp (15 mL) cinnamon in small bowl.
Scoop dough and shape into 1" balls. Roll in cinnamon sugar to coat and place 2" apart on parchment lined baking sheets.
Bake for 6 to 8 minutes, until lightly browned.
Cool on baking sheets 1 minute, then move to wire racks to cool completely.
Makes about 4½ dozen (depending on your scoop size)


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