These are great cookies. The recipe is from "Two Peas and their Pod". It is a cross between a shortbread cookie and a sugar cookie, but it has lots of cinnamon flavor, the cinnamon chips are the trick.
- 2 ¼ C. all-purpose flour
- 1 t. baking soda
- 2 t. cream of tartar
- ½ t. salt
- 1 C. (2 sticks) butter, softened
- ¼ C. granulated sugar
- ¾ C. packed brown sugar
- 1 (3.4 oz.) box of instant vanilla pudding
- 1 t. vanilla extract
- 2 eggs
- 2 C. (12 oz. bag) Cinnamon chips
- ¼ C. sugar/½ t. cinnamon, mixed together for rolling
- Preheat oven to 375 degrees.
- In a small bowl, combine the sifted flour, baking soda, cream of tartar, and salt.
- In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla with a hand mixer.
- Add the vanilla pudding and then add the eggs, one at a time and continue to beat.
- Add the flour mixture about ½ C. at a time.
- Stir in the cinnamon chips.
- Scoop the cookie dough and roll into balls. Roll the balls in the cinnamon sugar and then place on a cookie sheet.
- Bake for 10 minutes or until lightly golden brown.
- Remove the cookies from the cookie sheet and allow to cool on a baking rack for 2 minutes before serving.
Tips and Tricks:
- Cinnamon chips are fairly new, but the brand I used is made by Hershey's. You can find them by the chocolate chips.
- I use a 1 ½ inch scoop to make a 3 inch cookie.
- I use parchment paper on my cookie sheets.