I love cinnamon! It’s such a delicious spice. That warm depth it gives food is so good. We are currently in the season where everything pumpkin, cinnamon and peppermint is popular. But, I don’t need that excuse. I’ll eat these anytime during the year. They’re that good. I personally like cookies to be soft and chewy. Some prefer them crispy. If you are one of those people, this is probably not for you. You can bake them for a few more minutes then what’s listed to give them a crispiness, but if you’re looking for a thin and crispy cookie, you should probably look elsewhere. With all that being said, let’s get started.
If you’ve noticed a trend so far on the blog, it’s that I don’t post difficult recipes. No body has time for all that work. If it’s easy, it’s on here and here’s yet another one of those super easy, delicious recipes. Even if you don’t usually bake, you should try this and make yourself feel good.
To start, combine two sticks of butter with the brown sugar and granulated sugar in the bowl of a stand mixer. You can also use just a regular bowl with a hand mixer if you’d like.
Mix with the paddle attachment for about three to five minutes until light and fluffy.
Combine the egg yolk, whole egg and vanilla.
Pour in the egg mixture into the batter and mix until eggs are well absorbed, about a minute.
Combine the cinnamon, baking soda, cream of tartar and salt.
Dump in the cinnamon mixture into the batter and mix for another minute on low.
Stop the mixer and dump in the all-purpose flour. Mix on low until just combined.
Stop the mixer and scrape down with rubber spatula really well. Mixture should be crumbly, but flour for the most part should be absorbed.
Combine the sugar and cinnamon.
Roll out the dough into balls. The mixture will be very crumbly to start. Smash it down between the palm and fingers and roll between both palms. Keep doing this until a uniform ball forms. If you try to roll and it crumble, keep smashing it down and roll.
Place the dough balls about two inches apart on a greased cookie sheet lined with parchment. Bake at 325°F for ten minutes. It will look undercooked. Keep the cookies on the sheet for about three to four minutes, then move the cookies to a cooling wire rack.
Look at that texture. Soft and chewy, just as God intended.