Granini's Cinnamon Sugar Cookies
aka Snickerdoodles, type 2
Ingredients:
1 cup margarine
3/4 cup brown sugar
3/4 cup white sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/3 cups flour
Plus: 3 Tablespoons sugar and 1 teaspoon cinnamon in a separate bowl.
Directions:
- In a large mixing bowl, mix margarine, sugar, cinnamon and nutmeg until creamy and fluffy.
- Add in the eggs, one at a time, until mixed thoroughly.
- Add in vanilla and baking soda.
- Slowly add in flour, a little at a time, until JUST mixed.
- Scoop onto cookie sheets (I like to line mine with parchment paper because I'm lazy and hate big clean up jobs.)
- Mix together the extra sugar and cinnamon in a small bowl. Sprinkle a wee bit of cinnamon sugar over the top of each cookie.
- Bake at 350 for 8-9 minutes.
For those of you who like pictures:
If you scoop them out onto parchment paper, it makes clean up so much easier!
Sprinkle the top of each cookie with a wee bit more cinnamon sugar.
Eons ago, when dinosaurs roamed the Earth, and I started making these cookies, I used to take the time to chill the dough, roll each blob into a beautiful orb, roll each orb in the cinnamon sugar, and then bake. Now I'm too darned lazy to do that. And honestly, I can't really tell the difference. So why bother with all that extra nonsense? These are fast and easy cookies. Super simple, and extra tasty!
I have been known to sprinkle yet another dash of cinnamon sugar
over the top of the cooled cookies too!
But that's just me.
Enjoy!
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