Cinnamon Sugar Cookies

11 Aug

perfect happy memoryI wrote in an earlier post about my late father’s love of white buttered toaste with a sprinkle of sugar. He ate it as a treat, even though he could have most any gourmet food he wished. This taught me that food is about memory as much as it is about taste… And one of my earliest memories is staying over at an Aunt’s house, one sharp sparkling autumn day, with my sister. We woke up in the morning, and she offered us cinnamon toast. We had never had it before (I think I was probably 6 to my sisters 4 years), and eagerly accepted.

What a taste. What an amazing combination. White toast, crispy and warm, melting butter, crackling sugar … and cinnamon. Its a dark scent, almost woody and powdery. Hits of spiciness, sweetness, flowers. Its not a description that comes easily, but when you taste cinnamon, especially for the first time, its as if your taste buds wake up. I have always loved the scent and taste of cinnamon, and its warming fragrance brings memory of autumn, cider, Christmas. When I sat down to write about the actual taste of cinnamon, I realised this is another taste which is intricately wrapped in memory for me.

So today, on the first day of the Ramadan, after an exceedingly hot, busy day, I wanted comfort. Food that is a combination of memory and laughter, and wonderful easy taste. I turned to this recipe for cinnamon sugar cookies which I think I have been making as long as I can remember cooking. These cookies are really delicious, quick to put together, and delightful to give away. The recipe makes a very soft dough. Dont over beat it or you will get tough cookies. Just let it sit, in its creamy buttery sugary-ness, and handle with care when you dip in cinnamon sugar.

Enjoy with much love, and the memory of warmth during the cold…

Makes about 32 cookies, depending on how big or small you want them!

  • 3 tbsp fine granulated white sugar
  • 1 – 2 tbsp cinnamon (depending on how deeply cinnamon you like your cookies – I always use 2 tbsp!)
  • 1 1/2 cups sugar – a mix of dark brown, light brown, and white (I use 1/2 cup of each)
  • 1 cup / 2 sticks butter, slightly softened
  • 2 eggs
  • 1 1/2 tbsp vanilla extract
  • 2 1/2 cups pastry flour
  • 1 scant tsp baking soda
  • 1/2 tsp salt

Preheat your oven to 160C.

Mix the 3 tbsp sugar and cinnamon in a little bowl, and set aside. Make sure you combine thoroughly – the sugar will be a dark brown when done. You will roll the cookie dough in this just before baking.

In a stand mixer bowl, combine your three sugars. I usually beat the sugars together to ensure they are combined well. If you dont have a stand mixture, use electric beaters.

Once the sugars are combined, add the butter, cut into chunks. Let your mixer beat the sugar and butter together until very well combined. This could take a few minutes. Just have some patience.

Add the eggs and vanilla, and beat until completely combined. The mixture will be a little soft and fluid. Let it sit for a few minutes minutes. This gives the butter and sugars time to melt into each other.

Combine flour, baking soda and salt in a separate bowl, and little by little, mix into the butter sugar mixture. I use a spoon or spatula at this point as I dont want to over mix the cookies! A tender cookie is one which is allowed to come together of its own accord! Again, let sit for a few minutes before moving on to the next step.

Line baking trays with greaseproof paper.

Using a tablespoon, measure out spoon sized pieces of dough (you can make bigger or smaller, according to your preference – this is just how I like to do it!). I usually get about 8 cookies to a sheet.

Using your thumb, drop the dough straight into the sugar/cinnamon mixture, and gently roll it around to coat it completely. Place on baking tray, and pat down gently, so it is not a ball shape, but a little flatter.

Bake for about 15 – 18 minutes. The cookies will rise, and then fall. They are done when they have turned a slightly darker shade of brown.

Let cool in trays for at least 5 minutes before cooling completely on racks.

You will have a wonderfully soft cookie with a crispy crunchy crust. Perfect balance.

Share! These are too good not to – and you can make sure other people will make wonderful cinnamon memories too πŸ™‚

3 Responses to “Cinnamon Sugar Cookies”

  1. goddessmoments August 11, 2010 at 11:20 pm #

    LOVE the sound of this. The scent of Cinnamon for me too comes wrapped up in love and laughter. And has inexplicably been Sprog’s absolute favourite thing for the past couple of years πŸ™‚ On toast, in cereal, on pretzels etc etc. xox

    • delectableblog August 12, 2010 at 5:37 am #

      I love it πŸ™‚ There is a great comfort there too πŸ™‚

Trackbacks/Pingbacks

  1. Raya stuffs – Cinnamon cookies « In nothingness - August 12, 2010

    […] Got this from Pia’s DELECTABLE. […]

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