A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.
Original recipe makes 5 dozen
Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 cup white sugar
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup white sugar
2 1/2 tablespoons ground cinnamon
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PREP
25 mins
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COOK
15 mins
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READY IN
4 hrs 45 mins
Directions
- Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
- Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
- Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.
Nutrition
Calories: 45 kcal
Carbohydrates: 7.4 g
Cholesterol: 8 mg
Fat: 1.6 g
Fiber: 0.2 g
Protein: 0.4 g
Sodium: 28 mg