I had a sudden urge to bake cookies the other day. The kind of cookies that makes your whole house smell warm and fuzzy, the kind that makes you miss your friends and family, the kind that makes you look forward to the holiday season.
Well, I didn’t have many ingredients on hand, but I did to whip up some cinnamon sugar cookies with what I had, and they did the job. You cannot beat the smell of warm cinnamon sugar cookies, or their official term, snicker-doodle cookies. My house smelled good, I started to miss my friends, and I am beyond excited for the holiday season.
For these batch of cookies, I adapted this recipe from howsweeteats.com. They were crispy on the outside, cakey on the inside. The sweetness from granulated sugar and the warmth from cinnamon and the surprise factor of chocolate chips just make the cookies irresistible. They are best eaten warm. With a cup of tea or milk. Your choice.
Makes about 20 cookies
1/2 cup butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
2 tablespoon milk
1/2 cup chocolate chips
4 tablespoon granulated sugar and 2 teaspoon cinnamon for coating
1. Preheat oven to 375 degrees.
2. Beat butter and sugar until fluffy, about 4-5 minutes. Then beat in egg and vanilla extract.
3. In a separate bowl, mix together flour, salt, baking powder, and cinnamon.
4. Mix in the dry ingredients with wet, until dough comes together.
5. Refrigerate the dough for at least 30 minutes. With the top covered.
6. Roll the dough into one tablespoon size, roll in the sugar/cinnamon mix and press down to about 1/4 inch and place on baking sheet.
7. Bake for about 8-10 minutes.