A classic cookie elevated by a high-quality aromatic cassia cinnamon powder. These cookies are intensely warm in flavor with soft middles and crisp edges. By coating each cookie in a heavily spiced cinnamon sugar a crackly, crispy exterior is created.
The simplicity of
cinnamon snickerdoodle cookies makes them an appealing snack for young children
and adults alike. The contrasting textures of the exterior
and the supple, gooey interior makes this cookie a pleasure to eat. As the cookies
bake, the sugar coating gently toasts and crystallizes enhancing the cinnamon
fragrance.
Ingredients
½ pound butter,
softened
1 ½ cups white
sugar
2 eggs
1 teaspoon
vanilla extract
1 tablespoon
baking powder
½ teaspoon salt
2 2/3 cups all-purpose
flour
1 tablespoon
organic cassia cinnamon powder
¼ cup white
sugar
Directions
Preheat oven to 350
degrees Fahrenheit.
Use an electric mixer to cream
butter and sugar until smooth, about 2 minutes.
Add eggs one at a
time, scraping down the sides of the bowl.
Mix in vanilla,
baking powder, and salt.
Add the flour on low
speed until fully incorporated.
Mix the remaining ¼ cup of sugar
and organic cassia cinnamon powder in a small bowl.
Scoop into 1-ounce
balls. Roll each dough ball in cinnamon sugar mixture covering completely.
Place on a sheet pan lined with
parchment paper. Use the palm of your hand to lightly flatten each cookie.
Bake for 7-12 minutes
until the sides of the cookie are firm.
Recipe Note
This straight-forward
recipe is easy enough to make with children and will delight even the most
experienced cookie eaters. The strong
cinnamon flavor of this snicker doodle cookie pairs well with most beverages,
especially hot drinks, which accentuate the spice.
