Spacer Cinnamon Sugar Butter Cookies
  | Asymmetry | Cooking | Cinnamon Sugar Butter Cookies |



3 Tbsp ground sugar
1 Tbsp ground cinnamon

2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp pure vanilla extract


  1. Preheat oven to 300°.
  2. In a small bowl, combine sugar and cinnamon. Set aside.
  3. In a medium bowl, combine flour, baking soda, and salt. Mix well with a whisk.
  4. In a large bowl, blend sugars with an electric mixer set at medium speed.
  5. Add the butter, and mix to form a grainy paste.
  6. Scrape down the sides of the bowl, then add the eggs and vanilla. Mix at medium speed until light and fluffy.
  7. Add the flour mixture and blend at low speed until just combined.
  8. Shape the dough into 1-inch balls and roll in the cinnamon-sugar topping.
  9. Place onto ungreased cookie sheets, 2 inches apart, then bake for 18-20 minutes. Immediately transfer cookies to a cool, flat surface.

About 3 dozen cookies

Debbie Fields, Mrs. Fields Cookie Book. (Alexandria, VA: Time Life Books, 1992), 50.

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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson