The origin of the name of these homey, drop-style cookies is unclear, but recipes for them appear in early-twentieth-century American cookbooks and newspapers. After rolling balls of dough in cinnamon sugar, give them ample room on baking sheets; they spread quite a bit.

　　

Ingredients

Makes about 1 1/2 dozen

　　2 3/4 cups all-purpose flour

　　2 teaspoons baking powder

　　1/2 teaspoon coarse salt

　　1 cup (2 sticks) unsalted butter, room temperature

　　1 1/2 cups plus 2 tablespoons sugar

　　2 large eggs

　　2 teaspoons ground cinnamon

　　

Step 1

Preheat oven to 350°F. Sift together flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

　　

Step 2

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into twenty 1 3/4-inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

　　

Step 3

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies