Cinnamon Sugar Cookies

Cinnamon Sugar Cookies

These cookies are so simple, they taste amazing, and they are crunchy, not soft. They have no leavening, so when you bake them, they flatten out to about ¼" thick. Make sure you have enough room on your baking sheet for these cookies to expand more than you thought they would.

Cookie Dough
2 cups	sugar
2 sticks	butter
2	large eggs
2 tsp	vanilla
3 cups	flour
1 tbl	cinnamon
½ tsp	salt
½ cup	demerara or turbinado sugar

In a mixing bowl and using a paddle attachment, mix the sugar and butter together, then add the eggs and vanilla and mix until combined. Combine the flour, cinnamon, and salt in a separate bowl, mix well, and add to the butter mixture. Mix this well.

Cover and refrigerate for 1½ to 2 hours or until the dough is firm enough to roll into balls. Shape the dough into small balls about 1½" in diameter. (We use a 2 tbl scoop for this step) Put the demerara or turbinado sugar in a small bowl and roll the dough balls in the sugar, coating all sides. Set the cookies at least 3" apart on a lightly greased cookie sheet or parchment paper. Don't press the cookies down, as they will flatten out a lot while they cook.

Bake at 375° for 13 minutes or until the edges are lightly browned. Let the cookies cool slightly on the baking sheet, then remove to racks to cool completely.

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