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Double Cinnamon Sugar Cookies
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Dress up the basic sugar cookie with a double dose of warm cinnamon spice.

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

Prep Time: 15 minutes

Refrigerate Time: 2 hours

Cook Time: 6 to 8 minutes per batch

INGREDIENTS

2 3/4 cups flour
1 tablespoon plus 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

DIRECTIONS

1. 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.

2. 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.

3. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

NUTRITION INFORMATION

per serving

Calories: 163

Fat: 7 g

Carbohydrates: 23 g

Cholesterol: 33 mg

Sodium: 146 mg

Fiber: 1 g

Protein: 2 g

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