Bake up these cinnamon–flecked butter cookies, and your whole house will smell like love. This recipe comes from Bon Appétit, but I simplified the method slightly, and I added the gram measurements (which I use).
- 2-1/2 cups (325g) all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks (226g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) brown sugar
- 1 cup (200g) granulated sugar (or vanilla sugar)
- 2 eggs, at room temperature (to bring refrigerated eggs to room temperature, submerge them in warm water before use)
- 3 tablespoons granulated sugar + 1-1/2 tablespoon ground cinnamon + more cinnamon for sprinkling
- Preheat the oven to 400° F. Line two cookie sheets with baking parchement or silicone mats.
- In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt to combine and aerate.
- Place the brown sugar and 1 cup of granulated sugar in a large mixing bowl or bowl of a stand mixer fitted with the whisk attachment. Pour the melted butter over the sugars and beat on medium speed with electric beaters to combine.
- Crack in both eggs, and beat on high speed (medium-high speed if using stand mixer) for 3 minutes. Actually time the 3 minutes.
- Gradually beat in the dry ingredients on low. The dough will be very loose.
- Let the dough stand at room temperature for at least a half hour. During this time the flour will hydrate and the dough will thicken. It's basically magic. Mix together the remaining granulated sugar and cinnamon in a small bowl.
- Use a 1.5 tablespoon cookie scoop to make a dozen balls of dough for the first batch (if you're not using a standard half-sheet pan you may need to make smaller batches). Toss the dough balls in the cinnamon sugar and arrange on the prepared cookie sheet with at least 2 inches between each cookie. They spread a lot.
- Sprinkle extra cinnamon on top of each dough ball and bake for 8-10 minutes until puffed and lightly golden brown. They should not be cooked all the way through. Let the cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely. As the second batch bakes, you can reuse the first cookie sheet for the third batch (and so on as necessary).
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.