Ingredients
For the filling
- 6 tablespoons salted butter, softened
- 3/4 cup brown sugar, packed
- 1 & 1/2 tablespoons Watkins Ground Cinnamon
For the dough
- 1 cup salted butter, 2 sticks, softened
- 1 and 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons Watkins Baking Vanilla
- 3 and 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons Watkins Ground Cinnamon
Instructions:
- Make filling: Beat 6 Tbsp softened butter with ¾ cup brown sugar and 1½ Tbsp Watkins Ground Cinnamon until smooth. Scoop marble-size balls, place on parchment, and freeze 20 minutes (or chill until firm).
- Prep oven: Preheat oven to 350°F. Line baking sheets with parchment.
- Make dough: Beat 1 cup butter until smooth. Add 1⅔ cups sugar; beat until light and fluffy. Mix in 2 eggs and 2 tsp Watkins Original Gourmet Baking Vanilla® until smooth.
- Add dry ingredients: Add 3½ cups flour, 1 tsp baking soda, ¾ tsp salt, and 1½ tsp cream of tartar. Mix just until combined—do not overmix.
- Fold in filling: Gently fold frozen cinnamon filling balls into dough using a spatula.
- Shape & coat: Scoop 2-inch dough balls. Roll in a mixture of ⅓ cup sugar and 1½ Tbsp Watkins Ground Cinnamon.
- Bake: Place cookies 2 inches apart. Bake 11–12 minutes, until edges are set but centers are soft.
- Shape & cool: Immediately reshape cookies with spoons to keep them thick. Cool 5 minutes on pan, then transfer to a rack.
