These cookies are large, soft and chewy. If you are looking for a crispy cookie, this won't be your favorite recipe. We like doughy cookies that really give you a stomachache...and these fit the bill perfectly.
Do not overbake. These may look like they need more time in the oven, but if you let them set on the pan a few minutes they are perfection. If you aren't sure they are done, a toothpick in the middle will let you know if the cookies are cooked through.
- 1 cup butter, soft
- 1 1/3 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 3 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mixture cinnamon (tsp) and sugar (1/4 cup) (set aside, in a bowl)
- In your mixer cream together butter and sugar until light and fluffy.
- Add in egg and vanilla, mix well.
- In a separate bowl combine flour, salt and baking powder.
- Slowly incorporate flour mixture into butter mixture, mixing well in between each addition.
- The dough should should not be too crumbly. You should be able to roll the dough into balls - if its too crumble add a little water. If it's too sticky add a little flour.
- Roll each cookie ball in the cinnamon/sugar mixture.
- Line baking sheet with parchment paper and place cookies on sheet at least 2 inches apart.
- Bake at 350 for 12-15 minutes or until the center is just set.
- Let cool 2 minutes on pan then transfer to a wire rack.
- Makes 12-15 cookies (depending on how large you make each cookie ball).
Enjoy!
