Penzey's Vietnamese cinnamon. It's the only cinnamon I'll now bake with; it's that good. While I normally buy spices in as small an amount as possible since I don't tend to cook with them often, Penzey's cinnamon is one of the few I buy in the half-cup jar size since I do bake with it often enough to go through that size bottle before it gets old.
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 cup butter
2 cups granulated sugar
1/4 cup milk
1 teaspoon vanilla
3 tablespoons sugar
1 teaspoon cinnamon
- Cream butter and 2 cups sugar until fluffy. Add eggs, milk and vanilla; mix until combined.
- In a separate bowl, whisk together flour, cream of tartar and baking soda. Add to wet ingredients in 3 additions, mixing after each until just combined. Do not overbeat.
- Portion dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- Combine 3 tablespoons sugar and cinnamon in small bowl. Roll dough balls into cinnamon-sugar mixture, coating completely. Evenly space on prepared baking sheets. Bake for 9-10 minutes or until middles no longer look raw. Do not overbake.
- Cool on baking sheet for 1-2 minutes then transfer cookies to wire racks to cool completely.