Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
1 cup butter, softened
2 cups sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
3 tablespoons sugar
1 1/2 tablespoons ground cinnamon
How to Make It
Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 cups sugar, beating well. Add eggs, milk, and vanilla, beating well.
Combine flour, baking powder, and 2 tsp. cinnamon; gradually add to butter mixture, beating at low speed just until blended. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
Combine 3 Tbsp. sugar and 1 1/2 Tbsp. cinnamon in a small bowl. Roll dough into 1 1/4-inch balls, and roll in sugar mixture. Place on ungreased baking sheets, and flatten slightly.
Bake at 375° for 11 to 13 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely (about 30 minutes).
I have never, ever thrown out an entire batch of cookies--ever. But there is a first time for everything, and this was it. These may be the worst cookies I have ever tasted. They are completely without flavor, despite adding TWO cups of sugar to the batter. They were blah tasting, and not worth the time and expense of making them. Wish I had read the reviews first. No one in my family liked them, and the entire batch ended up in my garbage can. There has to be a better recipe out there somewhere. I honestly can not understand how these made it out of the Southern Living test kitchen.
i have worked my way through many kitchens in my life, and have even been an Executive chef in 5 star restaurants. I really love these cookies! Awesome flavor and they stay soft. they're really good dipping them in hot cocoa, especially when you have the peppermint marshmallows in your cocoa!
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