Ingredients for the cookies:
-2 sticks unsalted butter (room temperature)
-1 1/2 cups sugar
-1 large egg
-2 tsp baking powder
-1/4 tsp salt
-3 cups all-purpose flour
For the Cinnamon/Sugar Topping:
-1/4 cup sugar
-1 Tbsp ground cinnamon
Directions:
1. Preheat oven to 375F. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with your hand mixer, cream together the butter and sugar on medium speed for 3 minutes until light and fluffy. Scrape down the bowl with a rubber spatula.
2.Add the egg, baking powder, and salt to the mixing bowl. Mix for about 30 more seconds until combined. Scrape down the bowl again.
3.With the mixer running on low speed, gradually add in the flour until it is all in the bowl. Stop the mixer, scrape down the sides and the bottom of the bowl, and mix again until the flour is absorbed into the dough. (This dough is very thick and you may need to use clean hands to work the last bit of flour into the dough)
4. Stop mixing when you have a cohesive dough, over-mixing can cause tough cookies. In a small bowl, combine the sugar and ground cinnamon for the topping and mix together well.
5.Roll the cookie dough into balls, about 3 Tbsp in size. Roll the dough balls in the cinnamon-sugar and then place on a parchment lined baking sheet. Flatten the dough balls out slightly to about 1/2" thick.
6.Bake at 375F for 10-14 minutes, until the cookies look just set. They will look slightly under baked, but set around the edges. You do not want to overcook these as they will start to become more crispy and dry.
7.Store the cooled cookies in an airtight container. They will become crispy if not stored in an airtight container.
Notes: our cookies turned out huge and we needed to bake them for about 20 mins. The smaller you make them the less time they need to cooke. They were so good! Enjoy!
Kommentare