photo by Izy Hossack
- Ready In:
- 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.
Questions & Replies
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
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! <br/><br/>Instead of buying cinnamon sugar, I mixed my own. This was just enough: 2 1/2 Tablespoons Sugar, 1 1/4 Teaspoon Cinnamon