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My review
Cinnamon Sugar Cookies
194
MARBALET
"A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time."
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Ingredients
4 h 45 m servings 45Original recipe yields 60 servings (5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
- Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
- Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 113143 Ratings
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Most helpful positive review
2/20/2003
Resist the temptation to add extra flour to this recipie. The dough will be *REALLY* soft, but you'll be short-changing yourself if you make the addition. These cookies are perfect as the recipi...
Most helpful critical review
8/11/2010
I don't understand it, I found these cookies to be very dry. I was careful not to overcook them because it was the first time I made them and I followed the recipe exactly. As I also live in D...
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2/20/2003
Resist the temptation to add extra flour to this recipie. The dough will be *REALLY* soft, but you'll be short-changing yourself if you make the addition. These cookies are perfect as the recipi...
2/27/2006
Love these..so much! I followed the recipe exactly, except I just transferred the soft cookie dough to plastic wrap (in one clump) and refrigerated until it was firm enough to work with. I used ...
10/9/2002
No one told me to make a double batch because I would eat so many while making the cookies. I did not refrigerate as long as suggested. Instead, I rolled the dough into balls and rolled them i...
5/9/2006
I absolutely LOVE these cookies! I alter this a bit and like the result. I do everything the same (besides doubling the batch) until dividing it up into logs and refrigerating it. I simply scoop...
4/26/2005
These cookies are delicious!! The cookie dough came out unbelievably sticky and I lost half the dough before I even got it to the pan in my hands even though I floured my hands (and I left it i...
6/11/2009
What yummy cookies! Instead of the 1 tsp vanilla, I used 1/2 tsp vanilla and 1/2 tsp almond extract. The cookies came out great. I did as others suggested, and put the bowl of dough in the frid...
4/22/2007
Wow these cookies are really good!!! Im not a baker so I usually screw up cookies but this one was easy to follow. My dough wasnt really skicky/runny like others, but I rolled it in a big ball a...
12/6/2003
These are heavenly! They are buttery and light with crispy edges and chewy middles. I did as LYNDYL recommended and rolled the dough into balls then dipped them in the cinnamon suger mixture bef...