Cinnamon-Sugar Cookies

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After stepping on the scale, I decided it was time to start making desserts that don’t call for Crisco as an ingredient. So, when I ran across this low-fat cookie recipe, I decided I must try it. I mean, how can you go wrong with cinnamon and sugar?

The cookie is light, crunchy, and delicious. And, my apartment smelled so good while they were in the oven! I will definitely be making these again.

Ingredients
1 cup granulated sugar
6 tablespoons butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup cake flour (about 4 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup turbinado sugar
1/2 teaspoon ground cinnamon

Preparation
Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.

Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.

Preheat oven to 375°.

Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.

Yield: 48 cookies

Notes:

1. Turbinado sugar is commonly known by the brand name Sugar In The Raw.
2. After rolling the dough in the sugar mixture, I pressed the ball down with my palm to flatten it a bit.
3. For a chewier cookie, reduce the baking time by a couple of minutes.

Recipe from Cooking Light.

Sugar Cookies with Powdered Sugar Glaze

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This is the first and only sugar cookie recipe I’ve ever used. I found it a few years ago and have been in love with it ever since. The cookie is not super sweet, so the glaze is a very nice addition while not overpowering.

I made these for tomorrow’s Yom Kippur break-the-fast. They look so cute and taste delicious.

Cookie Ingredients
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Cookie Preparation

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Makes about a gazillion five dozen.

Glaze Ingredients
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, sofened
1 tablespoon light corn syrup
1/2 teaspoon vanilla, if desired
food coloring

Glaze Preparation

1. Combine powdered sugar, water, butter, corn syrup, and vanilla in a small bowl and mix until powdered sugar is moistened.
2. Beat at medium speed until smooth, adding additional water if necessary.
3. Tint with food coloring.

My notes:

I separate the dough into three separate pieces of plastic wrap before it goes in the fridge. The dough gets sticky and hard to work with if it’s out of the fridge for a long time. So this way, I only have a third of it to roll out at once, leaving the remainder keeping cool in the fridge.

Cookie recipe from All Recipes. Glaze recipe is from who knows where–it was handwritten on a piece of scrap paper a few years ago and has the vanilla stains to show for it.

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