Cinnamon Sugar Cookies

Baked cookies can be kept in an airtight container for up to 2 weeks.

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 cup white sugar
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup white sugar
2 1/2 tablespoons ground cinnamon

  1. Sift together the flour, baking soda and salt, set aside.
  2. In a medium bowl, cream butter with 1/4 cup of white sugar and brown sugar. Stir in eggs and vanilla.
  3. Add the sifted dry ingredients, mix until well blended.
  4. Divide dough into 3 equal portions, roll into logs 2 inches in diameter, wrap and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
  5. Preheat oven to 350 degrees F (175 degrees C). Stir together the remaining sugar and cinnamon.
  6. Spread the cinnamon mixture out on a flat plate or a piece of wax paper. Unwrap dough logs and roll in the cinnamon-sugar. Cut into 1/4 inch slices and place 2 inches apart on an unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

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