Double Cinnamon Sugar Cookies

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Dress up the basic sugar cookie with a double dose of warm cinnamon spice.

Ingredients

Serves:

Makes 4 1/2 dozen or 27 (2 cookie) servings.

2 3/4 cups flour

1 tablespoon (2 teaspoons) McCormick® Cinnamon, Ground, divided

2 teaspoons McCormick® Cream of Tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups sugar, divided

1 cup (2 sticks) butter, softened

2 eggs

2 teaspoons McCormick® Pure Vanilla Extract

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(amount per servings)

Total Calories: 163

Sodium: 146mg

Fat: 7g

Carbohydrates: 23g

Cholesterol: 33mg

Protein: 2g

Fiber: 1g

Directions

Mix flour, 2 teaspoons of the cinnamon, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.
Preheat oven to 400°F. Mix remaining 1/4 cup sugar and remaining 1 tablespoon cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.
Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

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