Everyone's favorite cookie gets a double hit of cinnamon. Cinnamon is added to
the dough and the balls of cookie dough are rolled in a cinnamon-sugar mixture before
they are flattened with the traditional crisscross pattern.
1 1/4 cups flour
1 tablespoon plus 1/4 teaspoon McCormick® Cinnamon, Ground,
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar, divided
1/2 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 teaspoon McCormick® Pure Vanilla Extract
Mix flour, 1 tablespoon of the cinnamon, baking soda, baking powder and salt
in medium bowl. Set aside.
Beat butter, 1/2 cup of the granulated sugar, brown sugar, peanut butter, egg
and vanilla in large bowl with electric mixer on medium speed until well blended.
Gradually beat in flour mixture on low speed until well mixed.
Refrigerate for 2 hours or until firm.
Heat oven to 375 degrees F.
Mix remaining 1/4 cup granulated sugar and remaining 1/4 teaspoon cinnamon in
Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat.
about 3 inches apart on ungreased baking sheets. Gently flatten with fork, pressing
a crisscross pattern onto tops of cookies.
Bake for 8 to 10 minutes or until lightly browned.
Cool on baking sheets for 1 minute.
Remove to wire racks; cool completely.
15 mins Prep time | 8 mins Cook time Makes 3 dozen or 18 (2 cookie) servings
Nutrition information (Amount per serving) Calories: 185 Cholesterol: 25mg
Sodium: 173mg Protein: 3g Total Fat: 9g Fiber: 1g Carbohydrate: 23g