This must be a family recipe, because I don’t know anyone else who eats Cinnamon Favorites. But they are very similar to Snickerdoodles, so that’s probably why. Thanks for sending, Mom!
- ½ cup of butter
- 1 cup of sugar
- 1 egg
- 1 teaspoon of vanilla
- 1¼ cups of sifted white flour
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- 1 Tablespoon of cinnamon
- 1 Tablespoon of sugar
- Mix the butter, sugar, vanilla, and eggs until smooth. (We didn’t have vanilla – oh well!)
- Mix the flour, baking powder, and salt,
- And then mix the dry ingredients with the wet ingredients to make the cookie dough.
- Chill for awhile to make the dough more stiff. (Not an option for us, so straight to the next part…)
- Roll spoon-fulls of dough into balls — mm, about ping-pong ball-sized.
- Roll the dough balls in a bowl of the cinnamon-sugar mixture. (Our sugar is extra course, which turned out nice on the outside of cookies.)
- Arrange on greased cookie sheets with a couple inches between each. (The balls flatten out as they cook.)
- Bake for 9 or 10 minutes at 350°.
- Let cool for 5 minutes or so before taking them off the baking sheet.
- Finish cooling before piling them up, so they don’t fall apart.
Since we were still guesstimating on the measurements, even with a recipe, and doing it in the clay oven, ours did turn out a little biscuit-y. But they were still yummy!
Makes 20 large cookies (I think we multiplied by 12 and made small-ish cookies).
The recipe actually says to bake 12-13 minutes, but I like them chewy, so I bake for less.
For chewy cookies, they will almost seem not quite done when you take them out. Just trust. They’ll finish up as they cool, and be nice and chewy instead of crunchy.
ENJOY! (Too bad you don’t have cinnamon from the bark of a Jhamtse Gatsal red-hot tree!)