I am always on the lookout for great new gadgets in the kitchen. So when Chef’n offered to send over some new kitchen toys, I couldn’t say no! They sent over their SleekStor Pinch + Pour Prep Bowls. They are colorful, adorable measuring cups that are malleable. You can pinch them at the center and ingredients flow out of them right into your bowl! They are truly revolutionary!
This morning I had a Brownie Points Bakery cinnamon sugar jelly duffin (donut muffin) at the Summit Farmers Market. It was AMAZING. When we got home I was in the mood to bake. I took inspiration from the duffin and decided to make cinnamon sugar cookies. They are super easy and always come out soft and chewy. That is my kind of cookie!
Ingredients:
White Flour, 2-3/4 cup
White Sugar, 2 cups
Eggs, 2
Baking Soda, 1 teaspoon
Sea Salt, 1/2 teaspoon
Vanilla Extract, 2 teaspoons
Margarine, 1-1/4 cups
Cinnamon, 1 teaspoon
(Additional) White Sugar, 2 tablespoons
Directions:
1. Cream the sugar and margarine together in your Kitchenaid mixer until light and fluffy.
2. Then add the eggs to the mixture, one at a time.
3. Then add the vanilla.
4. Combine the dry ingredients (the flour, sea salt and baking soda) in a small bowl.
5. Slowly add the dry ingredients to the mixer until combined with the wet.
6. Wrap the dough in Saran Wrap and let cool in the refrigerator for 20-30 minutes.
7. Preheat the oven to 350 degrees while the dough is cooling.
8. Mix the additional sugar and cinnamon in a small bowl until combined.
9. Use an ice cream scoop to portion out the cookies. Roll each cookie in the cinnamon sugar until coated. Place onto a parchment paper covered cookie sheet. Three per row. Make sure you leave enough room between each cookie as they do spread.
10. Bake for 8-9 minutes for a chewy cookie that is not browned. Add an extra 2 minutes for a slightly browned cookie.
11. Allow to cool on the cookie sheet for 10-15 minutes and then move to a wire rack to cool completely. Store in an airtight container.
