Hey there foodie friends, Nelson here today. I’m not sure if I’ve previously shared with you what I do at my day job…
Well, I do all sorts of stuff! A bit of web design, web development, photography, videography, social media, graphic design, web research, SEO and the list goes on.
Needless to say, I’m never bored and I love what I do because everyday’s a little different.
This week was a little extra busy, so I’ve been a bit tired. How does this connect to sugar cookies you ask? I’m getting there 😂.
Whats for dinner?
When Liz asked me what we should do for dinner, I immediately suggested dinner out.
As much as I love to cook, I needed a break from the kitchen tonight. We ended up going to a local restaurant that’s featuring burgers of all sorts this week. Perfect – burgers it was!
Everyone needs a break…
Dinner was really good and the only part that was better was that Liz and I had nothing to clean up afterwards. Everyone needs that kind of break now and again!
We headed home for a little chillaxin’ after dinner. As soon as we got home, I walked into the kitchen and suddenly had a desire to bake some sort of dessert.
I know… I was supposed to take a break from the kitchen tonight, but I just couldn’t resist.
…and for dessert?
I hadn’t really planned this out beforehand, so I had to work with what I had at home…. hmmm… cinnamon! That’s the flavour I craved. Now what to make? Cookies…that’s it…a nice easy dessert.
I looked at a couple of my mom’s recipes, browsed through a bunch of recipes on the web and then put together my own mish-mash of ingredients for this cookie recipe. I guessed at a few things, estimated the temperature and took a guess at the time. Hey… that’s how we learn, right?
A little experimenting
The first batch came out a little too soft but the flavour was really good. I increased the time for the next batch and they came out perfectly! They were a little crispy on the outside and perfectly tender on the inside.
Our eldest son (who ate 4 in a row–he’s a growing teen) says these immediately made it up on his list of favourites. That’s all I need to hear (makes me happy).
How about that first batch?
By the way, the first batch went back in the oven for a few more minutes. You didn’t think we’d waste all those yummy cookies, did you? 🙂
When you’re tired, give yourself a little break; but when you’re feeling rested, get back in the kitchen and and get inspired to try a new cookie recipe…like this one. And, always eat well, friends!
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tbsp cinnamon
- ¾ cups white sugar
- ¾ cups packed brown sugar
- 1½ sticks or ¾ cups unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 tsp vanilla
- For the cinnamon sugar coating
- 2 tbsp white sugar
- 1 tbsp cinnamon
- Pre-heat oven to 325 ºF
- Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.
- In a large stand mixer bowl, use the paddle attachment to cream the sugar (white and brown) with the butter on medium high. This should take about 2 to 3 minutes.
- With the stand mixer still on medium high, add one egg at-a-time and then add the vanilla,
- Slow the stand mixer to medium low and add the flour mixture.
- Mix only until everything is well incorporated, but don't over-mix.
- Place the stand mixer bowl in the fridge (covered with plastic wrap) for about an hour to harden the dough.
- In a small bowl, whisk together the 2 tbsp of white sugar with 1 tbsp of cinnamon and set aside.
- Remove the bowl from the fridge and pinch out pieces of dough to roll into balls between your hands. The dough balls should be about 1 inch (2½ cm) in diameter.
- As you finish rolling each dough ball, roll it around in the bowl with the cinnamon sugar mix, to coat.
- Place the coated dough balls on the baking sheet, about 1.5 inches or 3.8 cm apart.
- Once you have a full tray of coated dough balls, place the baking sheet in the oven on the middle rack and bake for 18 minutes (20 minutes if you want them a little crispier).
- Remove the baking sheet from the oven and let the cookies cool about 10 minutes.
- Then move the cookies to a cooling rack to finish cooling.
- Repeat the last four steps until all the cookies are baked.