A friend approached me about doing some cookies for her, and that started me thinking on making some test cookies for her to taste and see which ones she liked best. Nothing fancy, mind you. Just making batches of my No Chill Sugar Cookie Recipe and changing the extracts to give different flavors. Then it dawned on me……cinnamon. Why not? People love snickerdoodles, so what if I just added cinnamon to my recipe? * Easy!
So I made myself a batch of cookies to test it out. Did I add enough cinnamon? Did I add too much? How will the cookie taste with royal icing on top? Would the icing make it too sweet?? I just didn’t know. One thing I didn’t expect was the smell of the cookie wafting up to my nose as I was applying the icing. Heavenly! …and a bit distracting. :)
So the next morning it was time for my taste test. I ate a plain cinnamon cookie first, then an iced one. Both were pretty good, but I’m a tough critic. So I knew it was time for the ultimate test……my neighbor Ron. I took a couple cookies over to him to try…….and they got a thumbs up. Along with the “Where are the rest of them? Is this all I get?” So….WINNER!!!!
Cinnamon Sugar Cookie Recipe
3 cups flour
2 tsp baking powder
3/4 tsp cinnamon
1 cup butter (cold)
1 cup granulated sugar
1 large egg
1 1/2 tsp vanilla or flavoring of your choice (almond, lemon)
Preheat oven to 400°F. Sift together flour, baking powder and cinnamon; set aside. Cut the butter into smaller pieces and put into a mixing bowl. Keeping the butter cold is why we won’t have to chill the dough.) Start beating the butter. Slowly add the sugar and beat until well mixed. Beat in the egg and vanilla. Add the flour mixture one cup at a time, mixing after each addition. Keep beating until the dough forms a loose ball. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball out to about ¼ inch thick. Cut with cookie cutters into desired shapes; place on ungreased cookie sheets and place on middle rack of oven. Bake for 6 to 7 minutes or until the cookies are lightly brown on the edges.
Yields: Approx. 36 – 3” round cookies
*If you have your own sugar cookie recipe that you want to use, just add 1/4 tsp of cinnamon per 1 cup of flour.
Happy Baking! – Linda