Reviewed: Oct. 14, 2007

Very good cookie. Although, anyone who has ever had the 'Goldylocks' version knows that this recipe isn't quite the same. Still, it is very good and it will be a regular in my cookie rotation.

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Rob

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Reviewed: Sep. 27, 2007

Way too buttery. Leaves a greasy feeling in your mouth. Would try another recipe next time I want to make cinnamon cookies.

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Allie B

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

I made these for a bake sale and people loved them. I found them to be a little buttery for my tastes and they didn't stay round. But if I ever did a bake sale I would make again, they went super fast!

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Sep. 9, 2007

Needs quite a bit more flour than the recipe calls for & again, halve the cinnamon-sugar mixture for the crust. But all in all, a very enjoyable cookie, particularly for Christmas!

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apark

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2007

I am very happy with how this cookie turned out. I upped the cinnamon to 1 tsp and used anise instead of vanilla extract. I had no problems with the dough, it was a perfect consistency. I made my balls small, I ended up with 32 cookies. Mine turned out perfectly rounded just like the picture. I baked them exactly 15 minutes and the cookies were melt in your mouth, not under cooked or over dry. I recommend using confectioners' sugar as the recipe states to roll them in, they had a delicous coating.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Aug. 19, 2007

These cookies came out great! I made them for a "Western" party at work, and they garnered many compliments, including "If Danielle makes cookies, you KNOW they'll be awesome! She's the cookie lady." I referred people to this recipe. These cookies came out so fluffy, yet moist, they just melted in your mouth. And the slightly hardened sugar coating added to the contrast of the wonderful light cookie below. Now, I have a really wacky oven...it's about 40 years old and needs replaced. :) so i had to set my oven to 250 degrees, otherwise the sugar burned and the cookie was undercooked (i only mention it because who knows how many other wacky ovens are out there!) It was also very humid the day I made them, and super hot, so the dough came out too gooey to be rolled in balls. I added extra powdered sugar and flour (just a little) to compensate for this, and put the dough in the fridge for an hour. I will DEFINITELY be making these again! :) Thanks!

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Danielle

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 21, 2007

I made these for an "End of the Year Spanish Party" and a bunch of people kept asking me for seconds! I would definitely add more butter as needed because the flour doesn't come together as well. Otherwise, print out some copies of the recipe because people will be asking for them!

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J.P.

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Reviewed: May 4, 2007

these cookies were so good, they were gone in no time! but when I made the powder to roll them in, I added more cinnamon then told, just to add more flavor, well worth making!

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UncleBen42

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Reviewed: Feb. 2, 2007

Made them for a tapas party we were hosting. Doubled the cinnamon as recommended, and although they are slightly undercooked, they taste terrific! Thanks

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c.e.l.

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Reviewed: Dec. 26, 2006

I made these for a Christmas get-together and everyone loved them! I was surprised at how quick and easy the recipe was and how delicious they taste! Next time I will half the amount of cinnamon-sugar mix that I rolled them in b/c there was a lot left! I will definitely make this again and recommend it to my friends.

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los angeles

Cooking Level: Intermediate

Home Town: Cypress, California, USA

Living In: Pasadena, California, USA

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Reviewed: Nov. 22, 2006

These cookies were great. I love them so does my friends.

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Kaykay08

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Reviewed: Sep. 13, 2006

Very easy to make. The taste is also light and yummy, and the fact that I love cinnamon is a big factor. I used only about 2 tbsp sugar + 1 tsp cinnamon for the topping, and I still have just a bit left.

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coriang

Cooking Level: Beginning

Living In: Butterworth, Pulau Pinang, Malaysia

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Reviewed: Aug. 6, 2006

I changed this recipe quite a bit, but the girls at work and I still enjoyed them. Instead of butter (since I was completely out of it) I subbed cream cheese. I did have to quite quite a bit more flour like everyone else did, but they still came out quite tasty. I upped the cinnamon as I love cinnamon, and they still weren't overly spice flavored. These are just unassuming, yummy little snack cookies.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jul. 1, 2006

This is an overall good recipe because it does not require milk or eggs,both of which I don't have in my fridge at the moment. There needs to be a bit more flour in the recipe, and the cinnamon sugar mixture should be cut in half. Other than these two small problems, the cookies are great.

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Marianne

Cooking Level: Intermediate

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Reviewed: May 24, 2006

My boys really enjoyed this recipe. Very simple, but quite tasty. I did roll the cookies in granulated sugar with the cinnamon.

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Jackson

Cooking Level: Intermediate

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Reviewed: May 10, 2006

These melt in your mouth! I will definitely make them again.

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JANE37

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: May 6, 2006

The recipes did not produce 24 cookies, but they were still very good. I would add a little granulated sugar to the poweredsugar/cinammon mixture that you roll the balls in to make them a bit tastier, but I really liked them. Softening the butter at the beginning of the recipe really helps.

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JENNIFERPA

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Reviewed: Jan. 12, 2006

These tasted just like the ones I had at a party this weekend. I wanted more of a shortbread taste and less cinnamon so I didn't add cinnamon to the mixture you roll the cookies in. It was perfect! The ones I ate at the party were little round balls. I wonder how she got them to stay round?

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MELISSALEX

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Temple Hills, Maryland, USA

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Reviewed: Dec. 13, 2005

Yummy! These cookies were good. I had been looking for a recipe similar to this one. I substituted Anise Seed Extract instead of the vanilla ~ since the cookie I was looking for had Anise Extract in it. I am happy I tried this because they came out perfect. Also I followed another reviewers suggestion and added a full teaspoon vs. the 1/2 tsp. it calls for in the recipe. Just as another reviewer stated, these cookies are meant to be dry. Polvo means dust.

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Mommy of Five

Cooking Level: Expert

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Reviewed: Dec. 6, 2005

Followed this recipe exactly. The taste of flour was overwhelming. I agree with the other reviewer that said the cinnamon sugar coating could be cut in half. We ended up with way too much left over.

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ANNETTE77

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Polvorones de Canele (Cinnamon Cookies)

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