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Brown Sugar and Cinnamon Cookies
By: On: 02:58PM / Wednesday April 13, 2011

 

Let me just start off by saying that I am not a cookie person. I feel like it takes a certain finesse to make cookies. The batter has to be made just right, and then if you leave the cookies in the oven for 30 seconds too long, they are horribly hard and gross. When I make cookies, they almost always come out being too hard.


Yesterday, I got to thinking about how much my husband loves cookies, and that I never make them. I also was thinking that I rarely bake anything that isn't chocolate, so I kind of wanted to surprise him. I made a special dinner (which I will blog later), and just as we were finishing up dinner, the cookies were ready, and we got to eat them fresh out of the oven! I have to say that I was pretty impressed withself for not only cooking a marvelous dinner on a Monday night, but for also making dessert!  :)

These cookies turned out wonderfully! I made about half of the cookies with just sugar, and half with both cinnamon and sugar, and guess what? They were perfectly sweetened and nice and chewy! The cinnamon that I decided to add to the sugar that I rolled them in before baking, turned out to be just a perfect blend of spices!

Brown Sugar Cookies
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup butter
1 1/2 cups brown sugar (any kind)
2 large eggs
 2 tsp vanilla extract

3 tbsp of Cinnamon and Sugar to roll cookies in

Cream butter and sugar in a large bowl. Once the mixture is light and fluffy, add the eggs, one at a time. Once the eggs are incorporated, add in the vanilla extract. Slowly add in the dry ingredients. Do not over mix.

Form about 1 inch balls and roll between the palms of your hands. Once the balls are formed you want to roll them in the sugar and cinnamon mixture before placing on a parchment covered baking sheet. Once you have formed all of the balls, place the baking sheets in a 350 degree preheated oven for about 10 minutes. Allow them to cool 2-4 mins on the baking sheets before transferring them to cooling racks.

Makes about 3 dozen cookies. This recipe can be halved.



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