Thin & Chewy Sticky Sweet Cookies

INSTRUCTIONS

• 1 In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream together the room temperature butter and both sugars on medium speed, until light and fluffy. Add the egg, mixing well. Add Stubb's Sticky Sweet Bar-B-Q Sauce and mix well, scraping the sides of the bowl as needed.
• 2 In a separate bowl, stir together the flour, baking soda and spices. Slowly add the flour mixture, a little at a time, to the butter mixture, mixing just until combined, scraping the sides of bowl as needed.
• 3 Leave dough in bowl and cover with plastic wrap. Refrigerate dough for 1 to 2 hours.
• 4 After dough is well chilled, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• 5 While oven is preheating, combine remaining 1/3 cup granulated sugar and 1 teaspoon cinnamon in a small bowl to form topping.
• 6 Using a tablespoon, scoop chilled dough and shape cookie dough into round one-inch balls, by rolling the portioned dough between the palms of both hands. Roll dough balls in cinnamon sugar mixture and evenly coat.
• 7 Place dough on prepared baking sheet and bake in preheated oven for 9-10 minutes or until cookies are crispy around the edges. Allow cookies to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.