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Sunday, January 12, 2014

Chewy Cinnamon-roll Sugar cookies

Cinnamon-roll cookies, anyone?

"Judge not a cookie by how it tastes out of the oven, judge it by how it tastes the next day... or the day after that." - Me

These cookies have an amazing moist chewy texture that lasts for days. The best part is how simple they are - you don't even need a mixer. New Years Resolutions? Pffffft. It's been two weeks. That is sooooo old news. :P

This recipe was adapted from the America's Test Kitchen recipe for chewy sugar cookies. I've included both versions for you.

  • 11.25 oz all-purpose flour (about 2 1/4 cups)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp regular salt
  • 10 1/2 ounces white granulated sugar
  • 2 ounces cream cheese
  • 3/4 stick unsalted butter
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 tbsp milk
  • 2 tsp vanilla extract
    For coating the cookies:
  • 1/3 cup granulated sugar
  • 1 tsp cinnamon*
  1. Preheat oven to 350F.
  2. Line two baking sheets with parchment paper (these cookies will over-brown on Silpat).
  3. Mix flour, baking soda, baking powder, and salt together well in a medium bowl and set aside.
  4. In a large bowl, place sugars in bowl and cut the cream cheese into small pieces and place on top of the sugar.
  5. Melt the butter in microwave and while still hot, pour over cream cheese. Whisk well to combine.
    Pouring in the hot butter (I didn't have enough white sugar,
    so I replaced part of it with brown this time, but the cookie
    texture is better with white.)
  6. Add the egg and whisk to combine.
  7. Add the oil, milk and vanilla extra and whisk to combine.
  8. Using a spatula or large spoon, fold in the flour until combined.
    Adding the flour
  9. Mix the 1/3 cup sugar and cinnamon in a small bowl.
  10. Scoop using a 2 tbsp cookie scoop (#40) or a tablespoon. Gently roll into a ball and then roll around in the sugar mixture to coat.
  11. Place on the trays until all cookies are rolled.
  12. Use a 1/4 cup measuring cup to gently flatten the cookies until just larger than the measure cup. (The measuring cup is 2" across which is why it's perfect for this. The cookies should be the perfect thickness when smashed this way.)
    Smash the cookies be just larger than the width of the cup
  13. Sprinkle the remaining rolling sugar evenly on top of the cookies (there should be only about 2 tsp leftover)
  14. Bake one tray at a time for 7 minutes, then rotate and bake for 4 minutes longer.
  15. Cool on the tray for 5 minutes before moving to a rack to cool completely.
* There are all kinds of things you can do with this. Instead of cinnamon, you could use orange, lemon zest or even use vanilla sugar instead of regular sugar. (To make vanilla sugar, just scrape the insides of a vanilla bean into the sugar, keep in a tightly sealed container for 24 to 48 hours for the vanilla to permeate the sugar.)

1 comment:

  1. These were so chewy and delicious! Everyone at the bake sale snatched them up as soon as word spread. I should've made more. :)