Cinnamon-Sugar Cookies

Oxmoor House
Turbinado sugar is less refined and has larger, coarser granules, which glisten on top of sugar cookies. If you prefer a slightly chewier cookie, reduce baking time to 10 minutes.
56 servings (serving size: 1 cookie)


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1 cup granulated sugar
6 tablespoons butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 large egg
4 ounces cake flour (about 1 cup)
3.4 ounces all-purpose flour (about 3/4 cup)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon, divided
1/4 cup turbinado sugar


1. Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir just until combined. Wrap in plastic wrap; chill 1 hour.

3. Preheat oven to 375°.

4. Combine turbinado sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Shape dough into 56 balls, using about 1 teaspoon of dough each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.

5. Bake at 375° for 10 to 12 minutes or until golden on bottom. Cool on wire racks.


Young Chefs can:

  • Roll dough balls in cinnamon-sugar, and place on baking sheet
  • Help combine dry ingredients for cookie dough


Older Chefs can:

  • Shape dough into balls
  • Stir together sugar and cinnamon

Created date

August 2011

Nutritional Information

Calories 43
Caloriesfromfat 0.0 %
Fat 1.4 g
Satfat 0.8 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 7.5 g
Fiber 0.1 g
Cholesterol 7 mg
Iron 0.3 mg
Sodium 50 mg
Calcium 6 mg