This is a simple recipe for a chewy, buttery, cinnamon cookie. It is a great cookie to have around when a craving for a sweet butter cookie comes up, and the texture is just right.
I was tempted to call it a Snickerdoodle cookie, but it doesn’t have the traditional crunchy cinnamon coating on the outside. Of course you can change that too. If you prefer a bit of a crunch to this cookie, after it is done baking, leave it in the oven at 175 degrees F for about 15 more minutes and then cool. And sprinkle some cinnamon on top before you place the cookies in the oven. Or, try my recipe for Snickerdoodle cookies.
This recipe was inspired by Lucy’s Specific Carbohydrate Diet Cookbook.