This is one of the few recipes where you really won’t be using a blender that much. It works great at mixing the liquid part, but isn’t necessarily required. I think we can all agree that cookies are enjoyed by everyone in some shape or form. This cinnamon sugar cookie recipe takes a little time to prepare but it’s definitely worth it in the end. Having cinnamon right in the dough helps it have an extra bit of flavor as you’ll see.
The additions and changes you can make vary depending on your taste. Some friends I know add a bit of chopped nuts to the batter. A few spoonfuls of pumpkin purée will give it a holiday themed jolt. Then all you’d have to do is dip the cookies in whipped cream or crushed up over ice cream. The possibilities are endless if you enjoy experimenting in the kitchen. I’d like to also note, you can add a little cream cheese to help keep the cookies soft and moist.
Don’t be afraid to think outside the box when it comes to recipes. It’s okay to jazz it up and make it your own personal creation. As always, it’d be great if you shared your discoveries with the community. Get social and share with everyone on Facebook, Twitter, or whatever else you use. It’s always nice to see more people making homemade meals and treats. Kids will love helping you with these, mainly for the sugar rush.
- 1 1/4 cups of white sugar
- 1/4 of brown sugar
- 2 1/2 cups of flour
- 1 tsp of baking powder
- 3/4 cup of butter
- 2 eggs
- 1/2 tsp of vanilla extract
- 1/2 tsp of cinnamon
- Sugar Topping: 3 tbsp of white sugar and 2 tsp of cinnamon
- Preheat your oven to 350 degrees.
- In a small bowl, mix 3 tbsp of white sugar and 2 tsp of cinnamon.
- Mix the flour, baking powder, and cinnamon together in a separate large bowl.
- Add the eggs, butter, white sugar, brown sugar, and vanilla into your blender jar and mix on low speed for 45-60 seconds or until completely smooth.
- Pour the liquid mixture into your large bowl of dry ingredients and mix together.
- Chill the dough for 2 hours in your refrigerator.
- Form the dough into small balls and roll them around in the cinnamon and sugar mixture.
- Bake for about 12 minutes.
- Let them cool on the cookie sheet for 5 minutes before trying to remove them.