Summer is almost over so let’s make the best of it. These cookies are all occasion but they make enough to feed the masses. Perfect for those August family reunions or back to school lunch snack for your little ones… or “just because” works too lol! I have a few friends that love these so try them for yours and watch how quickly you become their favorite person on this earth. To the kitchen…
4½ cups all-purpose flour (for cookies I like King Arthur brand)
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, room temperature
2 cups sugar
¼ cups cinnamon
3 large eggs
5 tsp. vanilla
To make the cookies, preheat the oven to 350˚ F and have cooled your pans in the refrigerator for at least 20 mins (it keeps the cookies from sticking in lieu of a greasy spray… oldschool baker’s trick my mom taught me!) In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and 1 ½ sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. In a separate bowl, combine remanding sugar with cinnamon, mix well and set aside. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a quarter cup of dough and roll into a ball. Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonful into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar. Flatten the ball slightly (you can use cookie cutters for shapes or be a super fancy baker like me and use the bottom of a paper cup as shown above) and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
For more baking ideas follow my business, Honeecakes Bakery (@HoneecakesBkry) and be sure to check out the newly updated website, www.HoneecakesBakery.com