These cinnamon vanilla snaps are addicting! They key is in the ingredients…
A secret behind the best pies, cookies and breads is that they start with excellent ingredients. Organic butter from grass-fed cows and Bob’s Red Mill all-purpouse flour give these cinnamon sugar cookies a head start, and Penzeys double-strength vanilla extract put them at 11 on a 1 – 10 scale! The “double-strength” description is spot on; you truly only need half the required quantity of vanilla recipes call for and the flavor is divine. High-quality Saigon cinnamon added the final touch. These cookies come out of the oven ready to melt in your mouth!
Cinnamon Sugar Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract (or 1/2 tsp Penzeys double-strength)
For topping –
- 1 1/2 tbsp granulated sugar
- 1/2 tbsp ground cinnamon
Directions
- Preheat oven to 300 degrees F.
- In a large bowl, mix together sugars at medium speed.
- Add butter and mix until incorporated.
- Add egg and vanilla and mix until light and fluffy.
- Add flour, baking soda and salt. Mix on low speed just until incorporated. Do not overmix.
- Mix topping ingredients in a small bowl.
- Shape dough into 1-inch balls. Roll in cinnamon mixture.
- Place onto ungreased cookie sheets, about 2 inches apart.
- Bake for 18 minutes.
- Cool immediately on wire racks
Yields 2 dozen cookies.
Recipe adapted from At Home in Alaska.
CutterLight 
YUM, YUM, YUM! Snickerdoodles have always been my son’s favorite cookie. I will veganize the recipe and see how they turn out. I had no idea that we have a Penzey’s Spices less than an hour from home. I will be making the trip into Penzey’s soon.
Lovin’ your food photos!
Thanks! I think the closest Penzeys to Point Hope, Alaska is in Seattle – over 2,000 miles away 🙂
Shouldn’t have read this after 22.00, starting to feel like diving into the cookiejar now ! ..;-/
Ha! We ate so many right out of the oven last night that we ended up skipping dinner!
Yum! Cookies for dinner. That’s a wonderful idea!
yum Yum and Yum….thanks for the recipe!
I live in Wisconsin, which as far as I know is the home of Penzeys Spices! At any rate, I have always absolutely loved Penzeys. I happen to have a bottle of the double strength vanilla in the cabinet right now; perhaps I will have to make these cookies. 🙂
We Love the double-strength vanilla. Another terrific Penzeys product is their smoked chipotle chili peppers, which are just plain incredible in everything from omelets to chili to soups to toppings for fish and chicken.
I’m not sure if I did something wrong but my dough was very sticky and the cookies were way underdone at that time & temp…. Hmmm
Thanks for sharing the feedback. I’m going to follow my instructions again and see what happens. I’ll let you know.
Well, beachrobot, I tried the recipe again and it came out just like the last time. I wonder if your egg was larger than mine and caused the dough to be more wet. It’s really dry up here and I always have to add a bit of moisture. Maybe try a little less egg? Let me know if you try it again. We just ate six of them straight off the cooling rack…so cinnamon-y and yummy.