These cinnamon sugar cookies take the standard sugar cookie to the next level with a warm and toasty cinnamon flavour
Cinnamon is one of my favourite spices to cook with. I love it’s warm and toasty flavour, and that you can use it so widely in both sweet and savoury dishes. As for sugar cookies, they’re one of my most beloved cookies – especially around Christmas time! You can roll them, slice them, freeze them, frost them, and there are so many different flavours you can create by simply adding a dash of spice here or a splash of essence there.
So what happens when one of my favourite spices and cookies come together? You get cinnamon sugar cookies!
These cinnamon sugar cookies are soft and chewy, like any sugar cookie should be, but their aromatic, toasty cinnamon flavour make them that much more, well, more-ish! They use standard ingredients like butter, sugar, eggs and flour, and can be rustled up within minutes.
When it comes to baking, you can either roll the dough out and use cookie cutters to create shapes, or roll the dough into a log and slice it into cookies. I prefer the log method just because it’s quicker, but it’s really up to you.
Put them in the oven to bake for 8-10 minutes, and you have soft and chewy cinnamon sugar cookies in no time.
Cinnamon Sugar Cookies
Ingredients
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup softened butter
- ½ cup white sugar
- 1 whisked egg
- 1 tsp vanilla essence
Instructions
Preheat oven to 190°C and line a baking sheet with a silicone mat or wax wrap
In a bowl, sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside
In a separate bowl, beat together butter and sugar until light and fluffy. Add egg and vanilla essence, and beat until well combined. Sift in the dry ingredients, and mix until a soft dough forms
Roll the dough into two firm logs, each roughly 5cm in diameter. Use a sharp knife to slice the dough into discs, roughly 1cm in thickness. Place the cookies on prepared baking sheet with enough space between them and bake for 8-10 minutes, until golden in colour. Remove from the oven and allow to cool before tucking in