Food recipes
Cinnamon Sugar Slice-and-Bake Cookies
Cinnamon Sugar Slice-and-Bake Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda spices, cinnamon, ground spices, nutmeg, ground butter, without salt sugars, granulated vani...
Cinnamon Sugar Slice-and-Bake Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
sugars, granulated
vanilla extract
Directions:
In a small mixing bowl, whisk together the flour, baking soda, 1 tablespoon of cinnamon and the nutmeg.
With an electric or stand mixer, beat the butter, 1 1/4 cup sugar and vanilla together until creamy.
Add half of the flour mixture, stirring until completely mixed in.
Add the rest of the flour and mix until a soft dough forms.
Divide the dough into two equal pieces.
Roll each half into a 1 1/2 thick log, wrapping each tightly in plastic wrap.
Refrigerate for 2-3 hours.
Preheat the oven to 350F and grease a baking sheet.
On a small plate, blend the remaining 4 tablespoons of sugar and 2 tablespoons of cinnamon.
Set the dough logs on the counter and allow them to sit for five minutes before unwrapping them.
Roll the dough logs in the cinnamon-sugar mixture, then cut the logs into 1/4-thick slices.
Place the slices on the prepared baking sheet spaced 2 apart.
Note: I couldnt fit the whole length of the log on my cinnamon-sugar plate, so I had to cut each log in half before rolling to make sure they got plenty of cinnamon sugar topping.
Bake at 350F for 18-22 minutes, or until the tops of the cookies are just barely firm.
Allow to cool on the baking sheet for five minutes before transferring to a cooling rack and repeating with the remaining dough.
Note: If the dough starts to get too soft and sticky, return the log to the refrigerator for 10-15 minutes before cutting it.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
sugars, granulated
vanilla extract
Directions:
In a small mixing bowl, whisk together the flour, baking soda, 1 tablespoon of cinnamon and the nutmeg.
With an electric or stand mixer, beat the butter, 1 1/4 cup sugar and vanilla together until creamy.
Add half of the flour mixture, stirring until completely mixed in.
Add the rest of the flour and mix until a soft dough forms.
Divide the dough into two equal pieces.
Roll each half into a 1 1/2 thick log, wrapping each tightly in plastic wrap.
Refrigerate for 2-3 hours.
Preheat the oven to 350F and grease a baking sheet.
On a small plate, blend the remaining 4 tablespoons of sugar and 2 tablespoons of cinnamon.
Set the dough logs on the counter and allow them to sit for five minutes before unwrapping them.
Roll the dough logs in the cinnamon-sugar mixture, then cut the logs into 1/4-thick slices.
Place the slices on the prepared baking sheet spaced 2 apart.
Note: I couldnt fit the whole length of the log on my cinnamon-sugar plate, so I had to cut each log in half before rolling to make sure they got plenty of cinnamon sugar topping.
Bake at 350F for 18-22 minutes, or until the tops of the cookies are just barely firm.
Allow to cool on the baking sheet for five minutes before transferring to a cooling rack and repeating with the remaining dough.
Note: If the dough starts to get too soft and sticky, return the log to the refrigerator for 10-15 minutes before cutting it.