• December 9, 2011

    Cinnamon Crinkle Cookies


    I am leaving in the morning on a big trip to India. I’m pretty seriously excited. My fiancé’s sister is getting married. I get to go to a big Indian wedding, and eat Indian food three times a day (more if my pants are stretchy enough), and hang out with some wonderful people. In the sun!

    Okay, backing up a bit, yes, I said fiancé. Can’t say it yet without blushing and smiling foolishly ear-to-ear. And squealing a bit. And hopping a few times. EEE! But that now I’ve said it once, I’m reverting back to boyfriend.

    So moving on. These lovely sugar cookies are rolled in cinnamon sugar and then baked. The outcome is sparkly, crinkly, lightly spiced cookies that are perfectly chewy and quite magical.

    Simple, but wonderful.

    Also known as snickerdoodles, these delightful cookies are very popular in New England. Rumour has it this name originated from a horrible mispronunciation of the original German “schneckennudeln”. Hoo boy, there’s a mouthful.

    My only additional baker’s tip is that due to their (absolutely delicious) high butter content, they do spread a lot. Give them lots of space and make the balls smaller than you think you’ll need. Otherwise, you might land yourself just one gigantic cookie.

    Sparkly cinnamon sugar puts them right at home on a Christmas cookie plate, but I think I’ll be revisiting these new favourites all throughout the year.

    The baked cookies freeze wonderfully!

    Cinnamon Crinkle Cookies

    Recipe from Rogers Foods website.

    • 2 cups Rogers All Purpose Flour

    • 2 tsp cream of tarter

    • 1 tsp baking soda

    • 1/4 tsp salt

    • 1 cup butter, softened

    • 1 1/2 cups sugar

    • 2 eggs

    • 1/4 cup sugar

    • 1 1/2 tbsp ground cinnamon

    Preheat oven to 350 degrees F. Whisk together flour, cream of tarter, baking soda and salt; set aside.

    1. With an electric mixer, beat butter and 1 1/2 cups sugar together until light and fluffy. Beat in eggs, one at a time. With mixer speed on low, add flour mixture, beating to combine.

    2. In a shallow dish, combine 1/4 cup sugar and cinnamon. Form 1 inch balls (using about 1 tbsp of dough per cookie) and roll each in cinnamon sugar before placing on ungreased cookie sheets about 3 inches apart (these cookies spread significantly!).

    3. Bake 8 to 10 minutes, until tops have crinkled and edges are set, but centres are still soft. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely.

    YIELD: About 3 dozen cookies.


    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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