- 3/4 cup – unsalted butter
- 1-1/2 cups plus 3 Tbsp. – granulated sugar, divided
- 2 – large eggs
- 2 teaspoons – vanilla extract
- 3 cups – Swans Down Cake Flour
- 2 teaspoons – cream of tartar
- 1 teaspoon – baking soda
- 1/4 teaspoon – salt
- 1 tablespoon – ground cinnamon
Preheat oven to 350°. Line 3 baking sheets with parchment paper.
In a large bowl, beat butter and 1½ cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together Swans Down® Cake Flour, cream of tartar, baking soda, and salt. Gradually add flour mixture to butter mixture, beating until combined.
In a small bowl, stir together cinnamon and remaining 3 tablespoons sugar. Using a 1-inch spring-loaded ice cream scoop, scoop dough into mounds. Roll each mound into a ball, and roll balls in cinnamon-sugar mixture, coating completely. Place 2 inches apart on prepared pans.
Bake until edges are just beginning to brown, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Makes 36 cookies
What size is a 1″ scoop? The one I have is a #40 and the cookies took about twice as long to bake as suggested (my oven runs cools so I usually have to turn it up a little higher but never such a large discrepancy.)
Hi Anne, A 1″ scoop would be considered a #100, and holds approx 2 teaspoons of batter. A #40 holds approx 1.5 tablespoons of batter. This is likely the reason your cookies required twice the baking time. We hope they were delicious. Happy baking!
3 Tablespoons of sugar (reserved) to 1 Tablespoon of cinnamon
What is the cinnamon and sugar ratio
Recipe is amazing and easy. Cookies came out soft and delicious