These are good – too good. I’m familiar with the light, crispy, sandy texture that the powdered sugar/oil/cream of tartar combo produces in a cookie and these turned out just as I imagined they would. I wanted a really cinnamony cookie so I tasted the dough and decided to double up on the cinnamon. Even at that, however, they weren’t overly cinnamony so I was glad I had made the addition. Diehard cinnamon lovers may want to add even more cinnamon and/or add cinnamon extract or cinnamon chips. But make no mistake – sticking to the recipe just as is would have produced a great cookie too! The dough was a little on the goopy side and I was almost tempted to add more flour, but after a few hours in the fridge it was just fine. I rolled the cookie dough balls in sugar as well as flattening them with a sugared glass and placed them on ungreased cookie sheets. Not a fancy cookie but still a beautiful, sparkly, tender, cinnamon-sugar cookie. Loved ‘em.
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These are good – too good. I’m familiar with the light, crispy, sandy texture that the...