These spiced cinnamon sugar cookies are a delightful twist on the classic cinnamon cookie, offering a perfect balance of sweetness and spice.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents cookies from sticking and makes cleanup easier.
In a mixing bowl, cream together the granulated sugar and unsalted butter until light and fluffy.
Ensure the butter is softened to room temperature for easier mixing.
Beat in the large egg and pure vanilla extract until well combined.
Mix until the mixture is smooth and uniform.
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and fine salt.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Mix just until combined to avoid overworking the dough.
Cover the dough and refrigerate for 1 hour to firm up.
Chilling the dough makes it easier to handle and shape.
Shape the dough into small balls, about 3/4-inch in diameter.
Use a small cookie scoop for uniform sizes.
Roll each ball in the cinnamon sugar mixture to coat evenly.
Ensure an even coating for consistent flavor.
Place the coated balls on the prepared baking sheet, spacing them 1 inch apart.
Leave enough space for the cookies to spread while baking.
Bake in the preheated oven for 10 minutes or until the edges are lightly browned.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Cooling on the rack prevents the cookies from becoming soggy.
Serve the cookies on a platter and enjoy with your favorite beverage.
Pair with coffee or tea for a delightful treat.
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