Cinnamon is a spice held in the highest regard for its powerful medicinal qualities as well its aphrodisiac power…as well as an aromatherapy agent for relaxation…(It is) among the spices considered useful for producing “heat” within the body… (from eat something sexy)
Nuff said. I love cinnamon! There is nothing nicer than opening the front door to its warm welcoming smell being baked, or the cosiness it conjures blended with sugar and enjoyed with hot coffee, or the spicy, yet sweet, warmth it creates on your tongue. It is the comforting spice of home and hearth, yet is also a heat-generating stimulant – what more could you want in a food? But, I digress…
This afternoon, in the chill of a Cape Town winter, I had a little craving for something cinnamony, and also a desire to fill my home with that winter-warming fragrance, and came across a nice simple cookie recipe to try on Food.com. It was mixed in no time, chilled for a short while (which gave me time to do the washing up from the mixing), and baked in 12 minutes. (And…the “taster” was in my tum in 15!)
I’ve retyped the recipe here simply for convenience, as I followed it exactly. I have added some photos along the way to help. Just a few personal notes:
- I used brown sugar – I just think the brown always goes best with cinnamon in texture and colour.
- Although other commenters on the original recipe said they didn’t chill the dough, I did and I liked how easy it was to work with after.
- Definitely leave the 2 inch (5cm) spaces between cookies when placing them on the tray. I got 17 large rather oddly shaped cookies, because I underestimated how much the cookies spread, so they squashed each other during baking. (If you use a thermofan oven, you should be able to bake two trays at once, with fewer cookies on each.)
- Leave the cookies on the tray for about 5 minutes after removing from the oven, and before transferring to a cooling rack. Otherwise they will crack, crumble and break. (And so will your cinnamon cookie-loving heart)
- These are soft cookies – almost cake-like in texture – not crisp biscuits. (and they are Delicious!!)
- Although the recipe said it makes 12, I got 17 large cookies. I will roll slightly smaller balls next time, probably aiming for about 20.
¾ cup sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup white flour
¾ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon milk
1-2 teaspoons cinnamon (preference)
Sugar and cinnamon for rolling
¼ cup sugar
1 teaspoon cinnamon
- Place sugar and butter in a bowl and beat with mixer until well blended.
- Add oil, vanilla, and egg and beat until blended.
- Add white and wheat flour, baking powder, baking soda, salt, milk, and cinnamon to mixture; stir until completely combined.
- Chill in refrigerator for 30 minutes or till cool.
- Preheat oven to 375F/190C (175C thermofan).
- Combine ¼ cup sugar and 1 teaspoon cinnamon in a small bowl or plate.
- Shape dough into 1 inch (2.5cm) balls – you should get about 16.
- Roll balls in cinnamon sugar mixture. Place 2 inches (5cm) apart on ungreased baking sheet.
- Slightly flatten the balls with a fork.
- Bake for 12 minutes.
- Remove from the oven and leave on the baking tray for 5 minutes to cool.
- Using a spatula, carefully transfer to a cooling rack to cool completely.UPDATE:
A few days after polishing off the first batch, I took my own advice and applied my learning, and made a second batch, which turned out even better. I used just more than a teaspoonful of dough per cookie, and used two baking trays to allow more space between each cookie. The result was 24 regularly-shaped round cookies, of a still quite large even size. This is definitely the way to go!