A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.
Ingredients
- ¼ cups all-purpose flour: 1 piece
- baking soda: 0.25 tsp
- salt: 0.25 tsp
- butter: 0.5 cup
- white sugar: 0.25 cup
- packed light brown sugar: 0.75 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- white sugar: 0.5 cup
- ½ tablespoons ground cinnamon: 2 piece
Metric Conversion
Stages of cooking
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Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. 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.
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Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
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Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.
