Cinnamon Mounds
These bite-sized cookies are the perfect addition to your holiday dessert list. The cookie contains just THREE ingredients, and they are tossed in cinnamon and sugar! You definitely cannot eat just one.
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Servings: 48 bite-sized cookies
Ingredients
- 1 cup butter softened
- ½ cup light brown sugar packed
- 2¼ cup all-purpose flour
Cinnamon and Sugar Topping
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream butter and sugar until light and fluffy (1-2 minutes).
- Add in flour, ½ cup at a time. Mix until combined. The dough may be crumbly at first, just keep mixing until the dough comes together.
- Roll dough into cigar sized logs (1-inch in diameter). Refrigerate for 2-3 hours (overnight is OK too, just make sure they are stored in an airtight container).
- When you're ready to bake, preheat the oven to 350 degrees. Use the convection bake if you have it.
- Prepare a cookie sheet with grease or parchment paper. Set aside.
- Cut into the chilled, rolled dough into ¼-½ inch thick rounds. Place them on the prepared cookie sheet (these cookies do not drop much, so you can place them close together but they should not be touching).
- Bake at 350 degrees for 12-15 minutes, or until bottoms begin to brown.
- While the cookies bake, combine cinnamon and sugar in separate bowl.
- Remove from oven and immediately toss in cinnamon and sugar topping, then plan on cooling rack or back on the cookie sheet to cool. Store at room temperature in an airtight container. They also freeze well for up to 6 weeks in an airtight container.