Prep and Cook Time: about 30 minutes. Notes: These cinnamon-sugar cookies disappear quickly, so keep plenty on hand! You can store these cookies airtight for up to 5 days.
1 cup (1/2 lb.) butter, at room temperature
1 cup vegetable oil
1 1/2 cups granulated sugar
1 cup powdered sugar
2 large eggs
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon ground cinnamon
How to Make It
In a bowl, with an electric mixer on medium speed, beat butter, oil, 1 cup granulated sugar, and the powdered sugar until very smooth. Beat in eggs until well blended, scraping down sides of bowl as needed.
In another bowl, mix flour, baking soda, cream of tartar, and salt. Stir or beat into butter mixture until well blended.
In a small bowl, mix remaining 1/2 cup granulated sugar and the cinnamon. Shape dough into 1-inch balls, then roll each in cinnamon-sugar mixture. Place balls 3 to 4 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Bake in a 375° oven until edges of cookies are lightly browned, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
Using a spatula, transfer cookies to racks to cool completely.
I agree this is the one - these puff up like they should, but still crispy. The amount of sugar/cinnamon I found to be exactly right: I roll the whole ball of cookie dough in it, rather than just dip one side - which would likely make for a prettier cookie - but this way you get more cinnamon-y goodness. Not too sweet, just right! The reason for 4 stars vs. 5 is that my sister in law makes a better one (I don't have that recipe)
Whew, I almost rated the wrong recipe. This is the recipe you should be looking for. Darn near impossible to mess this one up. Whenever I try to make something new and fail, I come back to this. They are also my personal favorite, and it yields enough cookies to share with friends. They are so good they gave me a bit of a reputation as a baker :)
Great cookie! I made them large using a cookie scoop then rolled in sugar and baked for 13 minutes. This yielded 32 tender, slightly crisp delicious cookies. Due to time constraints I softened my butter in the microwave and mixed the batter by hand doing a thourough creaming of butter/shortening and non dry ingredients. I share this because slight variations in technique make a big difference. These really were good cookies!
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