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Use a coffee or spice grinder to pulverize the spice pods.

Deb Wise
Recipe by Cooking Light December 2013

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Credit: Justin Walker; Styling: Missie Neville Crawford

Recipe Summary test

hands-on:
30 mins
total:
1 hr 35 mins
Yield:
Serves 24 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through cream of tartar); stir with a whisk. Place butter in a medium bowl; beat with a mixer at medium speed 30 seconds or until smooth. Add 1 cup sugar and vanilla; beat until well combined. Add egg; beat 1 minute or until well combined. Add flour mixture; beat at low speed 30 seconds. Shape dough into a ball; wrap in plastic wrap. Chill 1 hour.

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  • Arrange 1 oven rack 2 positions down from top of oven; arrange another rack 2 positions up from bottom of oven. Preheat oven to 375°.

  • Shape dough into 24 balls. Combine remaining 2 tablespoons sugar and cinnamon in a shallow dish. Roll dough balls in cinnamon mixture, coating completely. Place balls 3 inches apart on 2 parchment-lined baking sheets. Bake at 375° for 11 minutes or until edges are golden, rotating pans after 6 minutes. Cool on pans for 5 minutes. Remove cookies from pans; cool on wire racks.

Nutrition Facts

90 calories; fat 3.2g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.2g; protein 1g; carbohydrates 14.6g; fiber 0.2g; cholesterol 15mg; iron 0.4mg; sodium 48mg; calcium 16mg.
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