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(recipe, Stacy Adimando)
They're a little sweet, a little spicy, and so easy to make. (The dough is similar to sugar-cookie dough, but rolled in cinnamon sugar before baking.) Plus, aren't they fun to pronounce?
- 1½ cups all-purpose flour
- ½ tsp. cream of tartar
- ½ tsp. baking soda
- ⅛ tsp. salt
- ½ cup unsalted butter, at room temperature
- ½ cup plus 2 Tbsp. sugar
- 2 Tbsp. light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 4 tsp. cinnamon
- ¼ cup sugar
- Preheat the oven to 350 degrees.
- Grease several cookie sheets or line them with parchment paper; set them aside.
- Sift the flour, cream of tartar, baking soda, and salt into a bowl, and set it aside as well.
- Cream the butter and both sugars on medium speed for several minutes until they're light and fluffy. Add the egg and vanilla and mix to combine.
- Add the flour mixture in two batches, making sure the first half is incorporated before adding the second. Stop when the second batch is fully combined.
- Stir together the cinnamon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart, or slightly more if you think you've had a heavy hand. Flatten the balls of dough slightly with the palm of your hand.
- Bake the cookies 9 to 10 minutes, if you like them chewy, or 12 to 13 minutes if you prefer crispy. Cool the sheets on wire racks for a few minutes, then transfer the cookies directly onto the racks to let them finish cooling.