The name may be odd to British ears but most Americans know these delicious cinnamon-sugar cookies. There really isn’t anything easier to make – 5 minutes or so to mix; 5 minutes to roll; 8 minutes to bake (but do chill the dough).

They’re often made in the US for Christmas – tinted with green or red food colour – but I remember eating them year-round.

Makes: 2 dozen+ cookies


  • 150g white caster sugar, plus 2 additional tablespoons
  • 1 tsp ground cinnamon
  • 80g unsalted butter, cubed and softened
  • 30g lard or vegetable shortening, cubed and softened
    (you could use all butter, i.e., 110g)
  • 1 medium egg (52-58g when weighed in the shell)
  • 170g gluten-free self-raising flour
  • 1/2 tsp bicarbonate of soda


  • One large mixing bowl, plus a plate or small, wide bowl for the cinnamon sugar
  • Two baking trays, with baking/parchment paper to line both
  • Electric mixer (hand-held or stand) if you don’t want to cream by hand
  • Cooling rack


  1. Mix the 2 Tbsp sugar and cinnamon together on a plate or in a bowl.
  2. Cream the 150g sugar with the butter and lard (if using) in a large bowl. Add the egg and beat well until fully combined. Add the flour and soda and stir manually until you have a soft dough.
  3. Put the bowl into the freezer to chill whilst the oven heats up (the dough can also be left in the fridge overnight).
  4. Preheat oven to 190 C (170 C fan-assisted) and line both trays with baking paper.
  5. Roll up small balls 16-18g each. Roll each ball fully in the cinnamon sugar then place on the baking trays 4x3 with plenty of room to spread out. Put any remaining dough into the fridge.
  6. Bake for 8 minutes (turn trays halfway through for even baking) until spread out and starting to get lightly tanned. Remove the trays from the oven and leave the cookies for 5 minutes before removing them to a cooling rack. If you have remaining dough, let the trays cool another 5 minutes, then roll up more balls, coat, and bake.

I found the exact same recipe on dozens of US websites; I’ll give Betty Crocker a shout-out. (They also have a ‘light’ version which uses low-fat cream cheese instead of shortening.)

After testing, though, I changed the recipe a bit to make it work perfectly: I’ve Briticised the amounts as well as reducing them (all the recipes I researched make 4 dozen+ cookies); used GF flour; binned the cream of tartar; reduced the cinnamon; and tested both all-butter and part lard.


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