These Cinnamon Sugar Crusted Cookies are a delightful treat that combines a soft, chewy center with a crisp, sugary outer layer. Perfect for any season, these cookies are especially comforting during the colder months when you're in the mood for something cozy and sweet.
Butter is the cornerstone of any good cookie, providing richness and a tender texture. Make sure it's softened to incorporate easily with the sugar. The granulated sugar sweetens the dough and contributes to the cookie's structure. Eggs add moisture and bind the ingredients together, giving the cookies their chewy quality. All-purpose flour forms the base, while cream of tartar and baking soda act as leavening agents, ensuring the cookies rise just right. A pinch of salt enhances the flavors. Finally, ground cinnamon mixed with sugar creates that irresistible, crunchy coating.
These cookies are delightful on their own but can be paired beautifully with a scoop of vanilla ice cream for a decadent dessert. They also make a wonderful addition to holiday cookie platters or can be enjoyed with a warm cup of chai tea for a cozy afternoon treat.
First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and makes cleanup a breeze. In a large mixing bowl, cream together the softened butter and 1 1/2 cups of sugar until the mixture is light and fluffy. You can use a hand mixer or stand mixer for this, but a good old-fashioned wooden spoon works too if you're up for a workout!
Next, add the eggs, one at a time, making sure to mix well after each addition. This gradual mixing helps the eggs incorporate smoothly into the butter and sugar mixture. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step ensures that the dry ingredients are evenly distributed, which is key for even baking.
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough. Now, in a small bowl, prepare your coating by mixing 2 tablespoons of cinnamon with 1/4 cup of sugar. Roll the dough into 1-inch balls, and then roll each ball in the cinnamon-sugar mixture until they're fully coated.
Place the coated balls onto your prepared baking sheet, leaving some space between each one so they have room to spread. Pop them into the oven and bake for 9-11 minutes. You'll know they're done when the edges are set, but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This second round of cooling is crucial for the cookies to firm up properly without overbaking.
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