Cinnamon Sugar Cookies
Author: adapted from Thoughts For Buffets
Prep time: 25 mins
Cook time: 16 mins
Total time: 41 mins
  • Cookies:
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 10-2/3 tablespoons (1 stick plus 2-2/3 tablespoons) unsalted butter, softened
  • ⅔ cup sugar
  • 2 eggs
  • 1-1/3 cups walnuts, finely processed
  • Topping:
  • 2 tablespoons turbinado sugar
  • ½ teaspoon ground cinnamon
  1. For the cookies:
  2. Sift flour, salt and 2 teaspoons cinnamon together in a small bowl. Set aside.
  3. Cream the butter and sugar together in a large mixing bowl for 3 minutes, scraping the bowl down as needed. Add eggs and then walnuts. Lastly, blend in the dry ingredients.
  4. Transfer the mixture to a small bowl and refrigerate for one hour.
  5. Divide the dough in half and form each half into a log about 1½” in diameter. Individually wrap the logs in wax paper and refrigerate for several hours or overnight.
  6. For the topping:
  7. Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
  8. In a small bowl, stir the turbinado sugar and cinnamon together. Set aside.
  9. Unwrap the logs, one at a time, and cut into ¼“ slices. Place the slices onto the prepared pans. The cookies will not spread.
  10. Sprinkle cookies with the sugar/cinnamon mixture. Bake at 350° for 13-16 minutes, rotating the pans halfway through top to bottom and front to back. The bottom of the cookies will be golden brown, but the color on top will not change.
  11. Remove from the oven and cool completely.
  12. Betsy's tidbits:
  13. Each log will need 2 baking sheets to fit all the cookies. Allow the baking sheets to cool in between batches.
  14. The logs may be wrapped well and frozen. Defrost in the refrigerator before slicing and baking.
Additional time is needed for refrigeration
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