Funny name but seriously yum. Almost unheard of here in Australia, but I’m yet to meet and Australian who didn’t love them after a cookie or two. I’ve made these quite a few times now, the dough is pretty quick and easy to whip up. Rolling the balls of dough in the cinnamon and sugar is the most time-consuming aspect of the recipe, but it’s worth it! The recipe makes a fair few cookies so you’ll have plenty to share, even if you sample a cookie or eight. Aim for a little crisp on the edges and cakey in the middle.
Recipe from Smitten Kitchen, adapted from Martha Stewart
Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use.
2 3/4 cups all-purpose flour
2 tsps cream of tartar
1 tsp baking soda
1/4 teaspoon salt
16 tbsps (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tbsps ground cinnamon, plus more if needed
2 large eggs
Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll but the original recipe doesn’t find this step necessary.
Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck with that.
* Martha recommends a size 30 (1 1/4 ounce) ice cream scoop but I used a size 40 (3/4 ounce) and they came out 3 to 4 inches across, or plenty huge.