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(recipe, Stacy Adimando)

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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?


  1. 1½ cups all-purpose flour
  2. ½ tsp. cream of tartar
  3. ½ tsp. baking soda
  4. ⅛ tsp. salt
  5. ½ cup unsalted butter, at room temperature
  6. ½ cup plus 2 Tbsp. sugar
  7. 2 Tbsp. light brown sugar
  8. 1 egg
  9. 1 tsp. vanilla extract
  10. 4 tsp. cinnamon
  11. ¼ cup sugar


  1. Preheat the oven to 350 degrees.
  2. Grease several cookie sheets or line them with parchment paper; set them aside.
  3. Sift the flour, cream of tartar, baking soda, and salt into a bowl, and set it aside as well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.