- 2 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar, plus 2 tablespoons, more if needed
- 2 tablespoons ground cinnamon, plus more if needed
- 2 large eggs
NOTE: I don’t know what I was doing while reading the ingredients, but I only used 2 1/4 cups of flour (and this was with reading glasses). Fortunately, I realized this before I started rolling the cookies and added another 1/2 cup and it was fine.
Preheat the oven to 350 degree. Line baking sheets with parchment paper; set aside.
Sift flour, baking powder, and salt into a bowl; set aside.
Combine butter and 1 1/2 cups sugar in the bowl of an electric mixer with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Change speed to low and add dry ingredients.
In a small bowl, combine remaining 2 tablespoons of sugar and 2 teaspoons of ground cinnamon. Shape dough into 20 1 3/4-in balls and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets.
Bake cookies, rotating the baking sheets halfway through the cooking time, until the edges are golden – about 12 to 15 minutes. Cool cookies on wire rack. Store in an airtight container up to 1 week.
NOTE: I used a cookie scoop. I just don’t have the patience to roll all the dough out. And again, this was blind woman baking and didn’t see how LARGE these were to be, so I naturally had many more than 20 cookies. I mean, really, 20 cookies? What can you do with that?