- 1/2 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 1/4 cups all purpose flour
- optional: 1/2 c chocolate chips or nuts(increase to 2/3 to 3/4 c if you like more chips, or use a combo of white/dark, white/butterscotch, all dark, etc or if you want traditional sugar cookies, omit chips)
- Preheat oven to 350F. Cream together softened butter and sugars until very smooth and fluffy. Add the egg and vanilla extract and beat until well combined. Stir in the cinnamon, baking soda, and flour and mix until just combined. DO NOT overmix.
- Stir in the chocolate chips and place the whole mixing bowl into the freezer for about 10 minutes so that it chills a bit. You can also chill the dough for an hour or longer in the refrigerator.
- After approximately 10 minutes, remove the chilled dough from the freezer and form 1 inch balls.
- Roll the balls through the cinnamon sugar mixture and place on Silpat-lined, parchment-lined or sprayed cookie sheets.
- Bake at 350F for 8 to 10 minutes or until just barely set. Remove cookies from the oven even if they look a bit underdone as they will firm up. Allow the cookies to cool, well, on the cookie sheets before attempting to remove them.
Cream your butter and sugar very well; make it fluffy which will ensure fluffier cookies.
Do not over-mix the flour once you’ve added it. This will result in tough cookies.
Chilled dough is key to these cookies retaining some height and not flattening out completely. If you prefer to chill your dough in the refrigerator for an hour or longer, feel free.
Some recipes call for baking soda in addition to or instead of baking powder. I don’t think it could hurt to add 1/2 teaspoon baking powder. I will trial this in future batches to see the impact and if that makes them puffier.