Cinnamon Crinkles
Submitted by tackywack
Buttery cinnamon crinkle cookies with a cinnamon-sugar crust and a pecan half pressed into each center. Cream of tartar gives them that signature chewy-crisp edge.
YIELD
3 dozenPREP
20 minCOOK
15 minREADY
1 hrsSnickerdoodle’s dressed-up cousin just showed up to the cookie swap.
These cinnamon crinkles start with a rich butter dough leavened with cream of tartar and baking soda for that classic tangy chew. After a chill in the fridge, each cookie gets a generous sprinkle of cinnamon sugar and a pecan or walnut half pressed right into the center.
They bake up with crackled, crinkled tops and soft middles, three dozen at a time.
The kind of cookie that pairs equally well with a glass of milk or a cup of afternoon tea.
Kitchen Tips
- Chill the dough for the full hour. Warm dough spreads too thin and you lose those signature crinkled tops.
- Press the nut half in firmly so it stays put during baking. A gentle push won’t hold once the dough puffs up.
- Cream of tartar is the secret to the tangy, chewy texture. Don’t skip it or substitute baking powder; it’s not the same result.
Ingredients
Directions
Sift together flour, cream of tartar, baking soda, and salt -- set aside.
Cream butter and sugar.
Add eggs one at a time; beat well after adding each.
Add dry ingredients. Refrigerate 1 hour.
Drop by teaspoonfuls onto lightly greased cookie sheet.
Press half a nut into center -- sprinkle with cinnamon and sugar mixture.
Bake at 350℉ (180℃) degrees for 12 to 15 minutes.
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