Ingredients

360 grams all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

227 grams unsalted butter, room temperature

300 grams granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

 

Coating:

66 grams granulated white sugar

2 teaspoons ground cinnamon

 

Method:

 1. In a large bowl whisk together the flour, salt, and baking powder.

2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition.   3. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm      (about  one to two hours).

4. Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

5. Shape the dough into 1 inch (2.5 cm) round balls.

 

Coating:

6. In a large shallow bowl mix together the sugar and cinnamon.

7. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

8. Bake the cookies for about 8 – 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about 10 – 14 days.

Makes about 4-5 dozen cookies.