• 1 cup granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup cake flour (about 4 ounces) (1 cup all-purpose flour minus 2 tbls flour)
• 3/4 cup all-purpose flour (about 3 1/3 ounces)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup turbinado sugar
• 1/2 teaspoon ground cinnamon

1. Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
2. Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.
3. Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon.
4. Add flour mixture to butter mixture; stir until just combined.
5. Wrap in plastic wrap; chill 1 hour.
6. Preheat oven to 375°.
7. Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl.
8. Shape dough into 48 balls, about 1 teaspoon each.
9. Roll balls in cinnamon-sugar mixture.
10. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 10 minutes or until golden on bottom.
11. Cool on wire racks.
12. Note: 1/2 tsp. cinnamon and 1/4 cup regular sugar. Dip in turbinado sugar first then in cinnamon sugar mixture.
13. Yield: 48 cookies

Buttery and sweet with a hint of spice, these cookie jar favorites are right for any occasion. If you prefer a slightly chewier cookie, reduce baking time to 10 minutes. A sprinkling of large-grained turbinado sugar makes a pretty presentation.