The extra cinnamon in the sugar mixture is a real treat. These Cinnamon Sugar Cookies are super easy to make. There are a few tips and tricks that I want to share with you real quick though. Chill the dough. This will help the cookies keep their shape while they bake and prevent spreading.
The thickness of the dough matters. You want your cookies to be about 1/4 of an inch thick. This will help them be soft and fluffy. If you make the dough too thin then the cookies will be hard and brittle.
Bake time is key… If the edges are turning golden brown then it’s already been too long! We want to get these out of the oven before they turn golden. This will make for some soft and tender cookies.
- 1 cup butter, softened
- 1 cup sugar
- 1 cup confectioners’ sugar
- 1 cup vegetable oil
- 2 large Nellie’s Free Range Eggs
- 1 teaspoon vanilla extract
- 4-1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 cup finely chopped pecans, optional
- Cinnamon sugar, optional
- In a large mixing bowl whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in egg then blends in sour cream, maple extract, and vanilla extract.
- With the mixer set on low speed slowly add in flour mixture and mix until combined. Divide dough into 2 equal portions.
- Place each portion on a sheet of plastic wrap and shape each into a round disk about 6-inches. Wrap with plastic wrap and chill 2 hours, or until firm enough to roll.
- Preheat oven to 350 degrees during the last 10 minutes of chilling.
- Dust a work surface with a fair amount of flour. Remove one portion of dough from refrigerator, remove from plastic wrap and transfer to the floured surface.
- Dust top with flour, then using a rolling pin, roll out just slightly thicker than 1/4-inch thickness.
- Cut into 2 1/2-inch rounds. Transfer to an 18 by 13-inch baking sheet lined with parchment paper or a silicone baking mat.
- Dust excess flour from scraps, press them together and re-roll dough and cut into rounds. Bake in preheated oven for 9 – 10 minutes until cookies are nearly set.
- Let cool several minutes on baking sheet then transfer to a wire rack to cool.
- Repeat process with remaining dough in refrigerator. Once cookies are cool frost with the maple cinnamon frosting and store in an airtight container.