Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients:

Ingredients for Rolling:


  1. Preheat oven to 350°. If using a convection oven choose the pure convection setting and set the oven on 325°. Note: If you have a convection oven, you would use the convection setting if you are baking more than one cookie sheet at a time.
  2. Lightly grease cookie sheets and set aside. Click here to learn more about how to grease cookie sheets.
  3. In a large mixing bowl cream butter on high speed until fluffy.
  4. Add 1¼ cups sugar to the work bowl and cream until light and fluffy.
  5. Add eggs and vanilla and beat until well-combined.
  6. Add dry ingredients to butter mixture and mix until well blended, scraping down sides as needed.
  7. In a small bowl mix 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside.
  8. Pull off pieces of dough and roll between your palms to make 1-inch balls.
  9. Roll each dough ball in the sugar and cinnamon mixture.
  10. Place dough balls about 2-inches apart on cookie sheets.
  11. Take a measuring cup or flat bottomed glass and press down lightly on each ball.
  12. Bake for 8 to 10 minutes, until cookies are light golden brown the edges and firm to the touch in the middle.
  13. Transfer cookies to a rack and cool.


Makes about 3 dozen cookies.

Time Saving Technique:

I find it easier to roll all of my cookie dough balls first and place on a piece of waxed paper.

Once all of the dough balls have been rolled, I roll each ball in the cinnamon and sugar and place on the cookie sheets.

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