Makes: 1 dozen cookies
Prep Time: 20 minutes
Bake Time: 10 minutes
- 1 2/3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Preheat oven to 350. Line a baking sheet with parchment paper. (Do NOT grease baking sheets otherwise your cookies will spread.)
- For the topping: Combine the granulated sugar and cinnamon together in a small bowl and set aside.
- Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
- Using hand mixture or stand mixer with a paddle attachment, beat the butter and sugars together on high speed a couple minutes until creamy. Add the egg, egg yolk, and vanilla extract. Beat on medium speed until combined. Scrape sides of bowl with a spatula as needed. Turn the mixture to low and slowly add the dry ingredients to the butter and sugar mixture and mix just until combined.
- Roll cookie dough into balls, about 1 1/2 Tablespoons of cookie dough each. Roll the dough balls in reserved cinnamon-sugar topping. Place a couple inches apart on the baking sheet.
- Bake cookies for 10-12 minutes depending how set you’d like the edges. The cookies should be soft and puffy. Cool cookies on the baking sheet for 10 minutes, the transfer to a wire rack to cool completely.
For Caramel Variation:
6 store bought caramels or 3 tablespoons of my apple cider caramel (Click here for recipe!)
Heat store bought caramels for 8 seconds in microwave. (Or if using homemade make sure it sits and thickens in fridge 1 hour before using.) Unwrap cut each in half. Separate each ball of cookie dough, make a light indentation in one side and press half a square of caramel or (1 teaspoon of homemade caramel) into it. Cover with the other piece of dough and seal, rolling into round ball. Then bake as normal.
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