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50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup butter or margarine (1/4 pound or 1 stick)
3/4 cup sugar
1 egg
2 cups flour
1 1/2 teaspoon s baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
2 tablespoons sugar
2 teaspoon s cinnamon
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Let's Make It
Set oven to heat to 325 degrees Fahrenheit. Put butter or margarine in large mixing bowl and allow it to soften at room temperature. Press with the back of a wooden mixing spoon until creamy and smooth. Add 3/4 cup sugar gradually and continue creaming until well blended. Add egg and beat well. Warning: Do not mix in the 2 tablespoons of sugar with the batter; it's for sprinkling on top.
Sift flour into a separate bowl. Measure off 2 cups, add baking powder and salt, and sift again. Combine milk and vanilla extract. Slowly add flour mixture to butter-sugar-and-egg mixture. Mix dough to smooth consistency.
In a small bowl combine the 2 tablespoons sugar and 2 teaspoons cinnamon, and set aside. Butter a large cookie sheet, about 12x15-inches. Using a spoon and a knife, drop mounds of dough by the heaping teaspoonful onto the cookie sheet, placing them about two inches apart (about 15 cookies to a sheet). Sprinkle each mound of dough generously with the cinnamon-and-sugar mixture.
Bake cookies in three batches, about 15 minutes each, or until cookies are lightly browned around the edges and centers spring back when touched lightly. Remove to covered tin.
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