Jenny’s suggestions: Don’t replace the margarine with all butter. And if you are a fan of cinnamon, bump up the quantity a little bit each time you make these cookies until you get just the right kick.
| Total: | 10 min |
| Cook: | 10 min |
| Yield: | About 3 to 4 dozen |
Ingredients
- 1/2 pound (2 sticks) margarine, or 1/4 pound (1 stick) margarine and 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs, at room temperature
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons sugar
- 2 to 4 teaspoons ground cinnamon
Instructions
- To make the cookies: Place the margarine and sugar in the bowl of a mixer fitted with a paddle and mix until smooth. Scrape down the sides of the bowl and add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition. Add the flour, cream of tartar, baking soda, and salt and mix until everything is well incorporated. Cover with waxed paper or plastic wrap and refrigerate at least 2 hours or freeze up to 2 weeks.
- To make the cinnamon sugar: Place the sugar and cinnamon in a small bowl and mix to combine.
- Preheat the oven to 400 degrees.
- To form the cookies, break off small pieces and roll into 1-inch balls. Roll the balls in the cinnamon sugar and place on an ungreased cookie sheet.
- Transfer to the oven and bake until just barely golden, about 8 to 10 minutes. For crisper cookies, cool on the cookie sheet. For softer cookies, cool for 2 minutes and then remove to a rack. Cool the cookie sheet between batches.
Nutrition Facts
| Serving Size | 1 of 42 servings |
| Calories | 122 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 13 mg |
| Sodium | 69 mg |
| Serving Size | 1 of 42 servings |
| Calories | 122 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 13 mg |
| Sodium | 69 mg |
Reviews
I know everyone was saying that this recipe was great, but for me… Not so much. I baked for the exact same time and same amount of heat, but the cookie came out burnt and uncooked. It tasted way too salty as well. After I ate this, I had a stomach ache. Would not reccomend this recipe at all. No one in my family could eat this and ended throwing out the dozens of cookies and dough.
Very good but simple and tasty!
The cookies are wonderful. Unfortunately I had to figure out that margarine and butter are actually both suppose to be used. If you are busy, busy, busy and not paying attention, it can be very easy to miss that you need to add both butter and margarine so my first batch was dry because I thought the recipe stated that butter can be used in lieu of margarine. Once I figured that out and reduced the cream of tartar (left an aftertaste when I used full amount, the recipe was a winner.
I tried this recipe and was absolutely floored. Very good cookies. I did add 2 teaspoons of vanilla because all other recipes I reviewed included vanilla extract in addition I used only unsalted butter verses the margarine. Cookies turned out great. This recipe is a keeper!!!
Very good. I did use all butter and added 1tsp of almond extract. I took them to a family gathering and everyone loved them.
i want to try this recipe i am so happy people liked it.
i love this recipe! but instead of using butter and margarine i used 1 cup of coconut oil which is a healthier option and they still tasted wonderful!
Mmmm. You can’t eat just one. The first time I made these for New Year’s, my friend and her family ate all 50-something cookies! I have to make them everytime I visit now (I’m not complaining. The most recent time I made them, I used all butter (despite Jenny’s suggestion – it was all I had! I was also out of All-purpose flour so I used self-rising instead. They were even better! I’ll make them that way from now on
My family gave these an A+ and that’s saying something! These cookies are very easy to make and taste delicious. I froze half of the dough so I still have yet to see how well it keeps when frozen, but I have a feeling it will be just fine. 🙂
Very good. I only gave it a 4, though given the option, it would have been a 4.5. The reason is because I used crisco butter flavored shortening in place of. I never buy margarine, as it is like buying plastic to me. Otherwise, these tasted fantastic!