We won’t need to introduce “Simply Sensational Cookies” anymore but this recipe deserves a very special introduction indeed! Here at SWEETTABLESCAPES, we have quite a weakness for alt things cinnamon. My kids love Snickerdoodles and they are often our go-to cinnamon-flavored cookies. Well, NO MORE!!!
These Crispy Cinnamon-Vanilla Cookies have just come to stay! They are rich in butter of course but it is the added oil that makes them so soft and crispy at the same time. One bite, one crunch and then, they melt in your mouth! We LOVE them!! Please try this recipe and let us know if you agree..please!!
1 cup (2 sticks) unsalted butter, slightly softened
2/3 cup corn oil, canola oil or other flavorless vegetable oil
3/4 cup powdered sugar
2/3 cup packed light brown sugar
2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp salt
1 large egg plus 1 large egg yolk, at room temperature
2 1/2 tsp vanilla extract
3 2/3 cups all-purpose flour
1/3 cup granulated sugar combined with 1 tsp cinnamon for garnish
Preheat oven to 350F and position rack in upper third. Line baking sheet with parchment paper.
In a large mixer bowl beat together the butter, oil, powdered and brown sugars, baking powder, cinnamon, and salt on medium speed, until very light an fluffy, about 2 minutes.
Scrape down the bowl as needed.
Beat in the egg and yolk and the vanilla until very well blended and smooth.
On low speed, beat in a generous half of the flour. Beat or stir in the reminder of the flour until evenly incorporated. Refrigerate the dough for 15 minutes to firm up slightly.
Put the sugar-cinnamon mixture in a shallow bowl.
Working on wax paper, divide the dough in half, then divide each half into 12 balls. Space them about 3 inches apart on the baking sheets. Press down on the balls with the palm of your hand to from circles. Sprinkle them with some additional cinnamon-sugar.
Bake for 8 to 10 minutes or until cookies are juts light golden brown around the edges; don’t overbake. Transfer sheet to a cooling rack. Let stand until the cookies firm up, about 2 minutes. Then, using spatula, transfer them to a wire rack. let cool completely. (Can be frozen for up to 2 months)