Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Cream the butter and sugar 2 to 3 minutes, until light and fluffy.
- Beat in the egg and vanilla.
- Whisk the flour, baking powder and salt. Spoon the flour into the cup and level it - don't scoop.
- Mix the dry in just until the flour disappears. Stop there.
- Stir the rolling sugar, cinnamon and nutmeg together in a shallow bowl.
- Roll the dough into balls a little bigger than a walnut. Roll each one in the cinnamon sugar twice.
- Place 2 inches apart. Bake 8 to 10 minutes, until the edges are set and the middles still look soft.
- Cool 3 minutes on the pan, then move them off.
Notes
Roll Them Twice
The first coat of cinnamon sugar melts into the dough while it bakes. The second coat is the one still sitting on the outside when they come out, and that's your
crackled top and a little crunch against a soft middle. Ten extra seconds. Pull Them Before They Look Done Edges set, middles still puffy and undone. A hot pan keeps cooking them after they leave the oven, so a cookie that looks right in there will be hard on the plate. Three minutes on the pan, then move them off. Good to Know
crackled top and a little crunch against a soft middle. Ten extra seconds. Pull Them Before They Look Done Edges set, middles still puffy and undone. A hot pan keeps cooking them after they leave the oven, so a cookie that looks right in there will be hard on the plate. Three minutes on the pan, then move them off. Good to Know
- The nutmeg is what makes these taste like fall instead of just cinnamon. Don't skip it.
- Spoon the flour into the cup and level it off. Scooping packs in an extra quarter cup and dries them out.
- Written for salted butter. With unsalted, use 1/2 tsp salt.
- Ground spices don't spoil, they just quit. If the jar doesn't smell like much, it won't taste like much.
- No cream of tartar needed - the baking powder already has it in there.
- Rolled dough balls freeze well. Thaw, then roll in the cinnamon sugar before baking.