Creating memories in the kitchen...One meal at a time.

Monday, April 27, 2009

Chewy Cinnamon Cookies









If you're a fan of Snickerdoodles you need to try these Chewy Cinnamon Cookies from Kitchen Addiction. This is actually a recipe she created herself for her sister who said she preferred no chocolate in her cookies (shocking!) .They look just like a big, huge cookie you would buy from a bakery and taste just as good. They are chewy ( because they use mostly brown sugar), thicker, softer and more cinnamony. They have cinnamon mixed into the dough as well as sprinkled generously on top. Plus they're about 3 times as big. You can eat just one and feel very proud of yourself (even if in actuality it's equivalent to 3 normal sized cookies). I refrigerated mine for 24 hours and then to shape them rolled them into balls and smashed them with a drinking glass.





Chewy Cinnamon Cookies



from Kitchen Addiction










2 c. + 2 T. (8 1/2 oz.) cake flour





1 3/4 c. + 2 T. (8 1/2 oz.) bread flour





1 1/4 t. baking soda





1 1/2 t. baking powder





1 t. Kosher salt





1 c. unsalted butter, room temperature





3/4 c. (5 1/2 oz.) granulated sugar





1 3/4 c. (12 1/2 oz.) light brown sugar





1 1/2 t. cinnamon





2 eggs





1 t. vanilla extract





granulated sugar





cinnamon







In a medium bowl, whisk together the flours, baking soda, baking powder, and salt. Set aside.In a stand mixer, cream the butter, granulated sugar, brown sugar, and cinnamon together on medium high for 5 minutes, until very light and fluffy. Mix in eggs, one at a time, and then vanilla. Stir in the dry ingredients until just combined.Cover at surface with plastic wrap and refrigerate at the very least 4 hours, but preferably 24 hours before baking.To make the cinnamon-sugar topping, combine 1 t. cinnamon for every 1/4 c. sugar.To bake, preheat the oven to 350˚. Place a silpat or parchment paper on a large baking sheet. Place 8 2-oz. rounds (2 1/2 - 3 T.) on a baking sheet. Sprinkle each ball heavily with cinnamon-sugar mixture. Bake 18-19 minutes, until golden brown but still slightly moist on inside. Cool 5-10 minutes on sheet, them cool completely on a wire rack.The unbaked dough will keep in the refrigerator up to 72 hours (if you keep it well hidden).

*Cookies will look slightly raw in center. This is okay. They will set up after they have cooled. If you leave them in longer they'll get too hard and lose their chewy texture*








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3 comments:

Norah said...

Those look so good. I am seriously going to have to try these some time this week.

My Sister's Kitchen said...

They are good. We've been munching on them all day.

Dimah said...

Mmmm...These look absolutely amazing!

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