If I could bake anything right now… I think I’d bake some banana bread. Or something with coconut and rum. Something summery, maybe baked on a grill. A wedding cake?
… this just got weird.
these + peppermint chips).
peanut butter blossoms, chocolate fudge, brown sugar shortbread, gingerdoodles, cut-out sugar cookies, English toffee, and these. Cinnamon sugar cookies.
Like an inside-out snickerdoodle. Or a sugar cookie. With cinnamon.
They’re simple, light, crispy, Christmasy, and covered in sugar and sprinkles. All good things.
… so, no big deal, but I’m cookied out. Maybe it has something to do with eating shortbread and gingerdoodles three nights in a row for dinner? Or baking seven days in a row? Snacking on cookie dough?
… I didn’t think so either. This is why we’re friends.
Cinnamon Sugar Cookies
1 cup butter, softened
1 cup granulated sugar
1 cup confectioners’ sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 1/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1 cup finely chopped pecans, optional (I used chopped walnuts)
Colored sugar, optional
In a large mixing bowl, cream the butter, granulated sugar, confectioners’ sugar, and oil. Add eggs and vanilla; mix well.
Add flour, salt, baking soda, cream of tartar, and cinnamon. Stir in chopped pecans if desired. Cover and refrigerate for 3 hours or until easy to handle
Preheat oven to 375°F.
Roll dough into 1-inch balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in granulated sugar. Sprinkle with colored sugar if desired.
You should desire it.
Bake for 10-12 minutes. Remove to wire racks to cool.
Makes about 10 dozen cookies.
Source: Taste of Home Best Loved Cookies & Bars, Fall 2007.