Cinnamon Sugar Butter Cookies

Like butter? What about sugar? And cinnamon? Of course you do! Who doesn't? These cookies are the perfect blend of all three flavors. I've said many times that I really don't enjoy baking much but going without an oven for so long made me appreciate the luxury of just throwing together basic ingredients I always have in the pantry and being rewarded with a delicious baked good. So, when I had a craving for a sugar cookie, I went looking for a new recipe to try. This had the basic element of a sugar cookie with the added spice of cinnamon and the delicious taste of butter. The perfect combination!

I found the recipe on Milk and Honey . It was simple - even for a nonbaker like myself - and very quick. It'd also be a great recipe to make with children because it was fun to roll the ball of dough around in the cinnamon and sugar mixture. I put my sugar and cinnamon in a small dipping container and then swirled each ball of dough around it to fully coat. That way my hands didn't warm up the dough too much while I coated each piece.

The outside gets a bit of crunch from the cinnamon and sugar but the inside of soft and chewy. Don't be fooled by the snickerdoodle look they have - they taste completely different!

Cinnamon Sugar Cookies

Topping
3 tablespoons granulated sugar
1 tablespoon ground cinnamon

Cookies
2.5 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons vanilla extract

Preheat oven to 300.

In a small bowl, combine sugar and cinnamon for the topping. Set aside.

In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk and set aside.

In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add the eggs and vanilla. Mix at medium speed until light and fluffy.

Add the flour mixture and blend at a low speed until just combined. Do not overmix. Shape dough into 1 inch balls and roll each ball in cinnamon-sugar topping.

Place onto ungreased cookie sheets, 2 inches apart. Bake for 15 minutes. Immediately transfer cookies to a cool, flat surface.