You’re finally here! Yay! Sorry the house is such a mess. It’s been so busy around here with all the baking and the crazy hours at work that I haven’t really had a chance to clean anything. But I’m sure you get that a lot. And sorry the cookies aren’t quite what you expected. I know I said I was going to make you some Peppermint Bars, but things just got really hectic, and honestly, I didn’t have time. But I think you’ll like these Cinnamon Sugar Cookies just as much.
Just a little hint of spice. A crispy outside and a chewy inside. They’re totally yummy. And a change from the chocolate chip cookies everyone leaves out for you. So really, you can’t be mad at me! I’m still on the nice list, right? I hope so. Cause I really want that pony. Thanks, Santa!
The Busty Baker
P.S. I think it's probably best not to tell the reindeer about the switch. I think they had their hearts set on peppermint.
Cinnamon Sugar Cookies
From Everyday Food Holiday 2006
Makes 3 dozen
2 ¾ cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 sticks of unsalted butter, room temperature, but still slightly firm
1 2/3 cup sugar, plus ¼ for topping
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1. Preheat oven to 350F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. With an electric mixer, beat butter and 1 2/3 cups sugar until light and fluffy, scraping down sides of bowl as necessary. Add egg and vanilla; beat until combined. Add dry ingredients; beat, scraping bowl as necessary until dough comes together when squeezed (it will appear dry).
2. Make the cinnamon sugar: In a small bowl, mix together remaining ¼ cup sugar and cinnamon.
3. Using 1 level tablespoon dough per cookie, squeeze each tightly and roll into balls. Roll each in cinnamon sugar, coating evenly. Place on baking sheets, about 1 ½ inches apart; flatten with bottom of a glass. Sprinkle tops with any remaining cinnamon sugar.
4. Bake, rotating halfway, until tops are puffed and crackly, and bottoms are golden brown, 10 to 12 minutes. Cool slightly on baking sheets; transfer cookies to wire racks to cool completely.