These cookies are a delightful twist on the classic cinnamon sugar butter cookies, offering a rich and buttery texture with a hint of spice.
Preheat your oven to 300°F and prepare your cookie sheets by leaving them ungreased.
Preheating ensures even baking from the start.
In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Set aside.
Mix thoroughly to ensure an even coating.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Whisking aerates the flour, making the cookies lighter.
In a large bowl, blend the dark brown sugar and granulated sugar using an electric mixer on medium speed.
Blending the sugars creates a uniform sweetness.
Add the butter to the sugar mixture and mix until a grainy paste forms. Scrape down the sides of the bowl.
Room temperature butter blends more easily.
Add the eggs and vanilla extract to the mixture and beat until light and fluffy.
Beating well incorporates air, making the cookies tender.
Gradually add the dry ingredients to the wet mixture, blending on low speed until just combined. Do not overmix.
Overmixing can make the cookies tough.
Shape the dough into 1-inch balls and roll each ball in the cinnamon sugar topping.
Using a cookie scoop ensures uniform sizes.
Place the coated dough balls on the cookie sheets, spacing them 2 inches apart.
Spacing prevents the cookies from merging during baking.
Bake in the preheated oven for 18-20 minutes or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Transfer the baked cookies to a flat surface to cool completely.
Cooling on a flat surface prevents sogginess.
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