Description
Soft, buttery cinnamon cookies with a classic French toast-inspired flavor, finished with a generous dusting of powdered sugar.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light, fluffy, and well combined.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Avoid over-mixing.
- Scoop out 1.5-tablespoon portions of dough and roll them into smooth balls.
- Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10–12 minutes, or until the edges are light golden brown and the centers are just set.
- Let the cookies rest on the hot baking pan for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Just before serving, generously dust the cooled cookies with powdered sugar.
Notes
For tender cookies, avoid over-mixing the dough after adding the dry ingredients. Let the cookies rest on the hot baking sheet for 5 minutes so the centers can finish setting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg