Prep 20 mins
Cook 10 mins
These are one of the best cookies I have ever eaten. They make up easily, and they disappear fast. I make these every year when we put up our Christmas Tree. I serve them with hot Cocoa while we decorate our tree. I swear the cookies are anticipated as much as the tree!
- 236.59 ml sugar
- 118.29 ml butter
- 1 large egg
- 4.92 ml vanilla
- 354.88 ml flour
- 7.39 ml cinnamon
- 4.92 ml baking powder
- 1.23 ml salt
- cinnamon sugar
- In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
- Combine flour, cinnamon, baking powder and salt.
- Add to butter mixture.
- Blend well.
- Cover and refrigerate 2 hours or till firm enough to roll into balls.
- Shape dough into small balls about 3/4-inch in diameter.
- Roll in cinnamon sugar to coat.
- Set cookies 1-inch apart on lightly greased cookie sheets.
- Bake at 350° for 10 minutes or till the edges are lightly browned.
- Cool slightly on pans, then remove to racks to cool completely.
I used egg beaters and reduced-fat margarine. It still turned out great. Because of the lower-fat, higher-water content, the cookies puffed - so we had Cinnamon PUFFS! Yum! I rolled them in cinnamon sugar and the whole downstairs smelled wonderful while these gems were baking. They tasted good out of the oven and after a few days too! They reminded me of Dunkin' Donuts' donut holes - except not as greasy, sticky, caloric, or fattening. EVEN BETTER! THe way I made it, the calories: 24; fat grams: .86
These cookies are awesome and easy to make too! I am so happy I tried them. Definately not your ordinary Christmas cookie. I think they'd be great with a cup of tea...off to do that now.
Made these cookies for a gift and also for Thanksgiving dessert. I was expecting them to flatten out like in some of the photos here but instead the cookies came out as little domes, soft and chewy. Yum!
Instead of buying cinnamon sugar, I mixed my own. This was just enough: 2 1/2 Tablespoons Sugar, 1 1/4 Teaspoon Cinnamon