Cinnamon Sugar Cookies

As I contemplate the closing of 2016, I look forward to the new year. I currently have only two solid plans for 2017. The first is a dentist appointment on January 4th and the second is a series of culinary classes in Lake Tahoe until February. Other than that, 2017 is a blank canvas that I can’t wait to fill.


The end of the year always brings with it nostalgia, at least for me. I go over the significant events and ponder the small ones. I had some great things happen to me in 2016: I graduated college with a business degree, I farmed for a month in Alaska and learned countless lessons while there, I found my true calling (food), and I moved to Lake Tahoe. I thought a perfect way to end the year was with a nostalgic recipe, cinnamon sugar cookies.

To be clear, these are NOT snickerdoodles. They are buttery, chewy, cinnamon morsels. The trick to these bad boys are undercooking them. This recipe is one that my brother found when he was young in an old cookbook and made often when we were kids. They were his cookie specialty but he gave me permission to put them on the blog. What’s even better is that he is here helping me bake them and, more importantly, eat them.

The two of us are back near our home base at my grandma’s beach house and even more nostalgia comes from seeing the beach house, old high school friends, and old hang out spots.


These cookies are seriously good, be aware of the uncooked cookie dough because it is addicting. 

This recipe originally appeared on page 419 in the 1986 issue of Junior League of San Francisco’s San Francisco Encore. The addition of ½ cup chopped pecans or walnuts are welcomed, just not by my brother.

print recipe
Cinnamon Sugar Cookies
Crispy, chewy cinnamon sugar cookies! Optional: add 1/2 cup of chopped pecans or walnuts.
  • 1/2 C salted butter, room temperature
  • 1 C granulated sugar, plus more for rolling cookies
  • 1 egg, beaten
  • 1 t vanilla
  • 1 1/4 C all purpose flour
  • 2 t cinnamon
  • 1 t baking powder
  • 1/4 t salt
1. Preheat oven to 375 F. 2. Cream the butter with 1 cup sugar. Add the egg and vanilla, beat well. 3. In a separate bowl, sift together the flour, cinnamon, baking powder, and salt. Stir into butter mixture until combined. 4. Roll dough into 1-inch balls and roll in remaining sugar. 5. Place sugared dough balls on an ungreased (but NOT nonstick*) cookie sheet. Flatten slightly with the bottom of a glass. 6. Bake for 8-10 minutes. Leave to cool on cookie sheet for 5 minutes then move to wire rack. *a nonstick pan may cause edges to burn prematurely and create a cookie that is not evenly cooked
Prep time: Cook time: Total time: Yield: 20 cookies

As far as this blog goes, the future is bright. I hope to get more creative, improve my food photography and styling, as well as begin to develop my own recipes. Stay tuned!

And finally, Happy New Year!

Listening to: the loud crash of ocean waves, the best sound to bake to