Before you ask, yes, another cookie recipe. Yes, another baking recipe. Believe me, savory cooking has been against me lately, and my sweet tooth has been more dominant than ever (I keep feeding it).
But let's talk about you… what's your favorite cookie recipe?
Do you like soft-in-the-center but crispy-around-the-edges-cookies?
Are you into anything chocolate, or are you more about subtle sweetness?
Do you like biscotti to dip in your afternoon coffee? Do you gobble up homemade cookies like I do?
What about add-ins?
Are you unlike most people your age in that they see any celebration as an opportunity to drink, and instead you see any celebration as an opportunity to bake cookies?
Do you like fancy cookies, or the run-of-the-mill butter and sugar cookie?
Kids, these cookies are fat and fluffy. They'll make you fat and fluffy. This is my disclaimer. Don't make them if you don't have any control over your cookie-eating impulses like me.
Adapted from How Sweet It Is
Makes 14- 20 cookies, depending on size
1 stick unsalted butter, room temperature
1 cup sugar
1 tsp vanilla extract
1 ¾ cups all-purpose flour
¼ tsp salt
½ tsp baking powder
½ TBSP (1.5 tsp) cinnamon
2 TBSP milk
¼ cup sugar + 1 TBSP cinnamon for rolling
Preheat oven to 350F with rack in the middle.
Cream butter and sugar with your stand or hand mixer until smooth, fluffy, and lighter in color, a few minutes. Add in egg and vanilla, mixing well to combine, a couple of minutes more. Stir in flour, baking powder, salt and cinnamon. Mix until dough comes together, then add in milk. If the dough is still crumbly, add more milk 1 TBSP at a time until the dough just comes together. Refrigerate dough at least 30 minutes (I did overnight).
In a bowl mix together the sugar and cinnamon for rolling. Remove the dough from the fridge and roll into 1 ½-inch balls. Roll in cinnamon sugar mixture and place on a baking sheet lined with parchment or a silicone baking mat. Space the balls pretty far apart (I put 9 on each half sheet), they spread some. Gently press down on dough using the bottom of a drinking glass to flatten the balls.
Bake for 10- 12 minutes, until the edges are golden but the center isn't completely set (for chewy, crispy edged cookies). Remove from oven and let cool a few minutes on the baking sheet before transferring to a wire rack to cool completely.