https://www.instagram.com/p/DTdV9GqEfXd
Ingredients
🍚 1 and ¼ cups Granulated sugar
🥚 1 Large egg, room temperature
🧈 2 sticks Land O Lakes Salted Butter, room temperature
🥄 1 teaspoon Baking powder
🥄 ½ teaspoon Baking soda
🧂 ½ teaspoon Salt
🍦 2 teaspoons Vanilla extract
🌾 2 and ½ cups All-purpose flour
🍚 ¼ cup Granulated sugar
🌿 1 teaspoon Ground cinnamon
Instructions
1- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper for easy cleanup and to prevent sticking.
2- Cream Butter and Sugar:
- In the bowl of a KitchenAid stand mixer with the paddle attachment, cream the 2 sticks of Land O Lakes Salted Butter and 1 and ¼ cups of granulated sugar on medium speed until light and fluffy, around 3-5 minutes.
3- Combine Wet Ingredients:
- Add the room temperature egg and 2 teaspoons of vanilla extract to the butter mixture.
- Mix until just combined.
4- Mix Dry Ingredients:
- Add ½ teaspoon each of baking soda and salt, 1 teaspoon of baking powder, and 2 and ½ cups of all-purpose flour to the mixer.
- Mix on low speed until a soft dough forms. Do not overmix.
5- Prepare Cinnamon-Sugar Coating:
- In a small wooden bowl, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon with a mini whisk.
6- Form Cookie Dough Balls:
- Using a standard metal cookie scoop, portion out 1½-inch balls of cookie dough.
- Roll each ball in the cinnamon-sugar mixture until well coated.
7- Arrange and Bake:
- Place the coated dough balls on the parchment-lined baking sheets, spacing them 2-3 inches apart.
- Bake for 10-12 minutes until the edges are set and lightly golden. For a softer center, aim for 10 minutes.
8- Cool and Serve:
- Let the cookies cool for 5 minutes on the baking sheet.
- Transfer them to a wire cooling rack using a metal slotted spatula to cool completely. Enjoy them as they are, a soft and chewy delight!
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 27 minutes
Servings: Approximately 24 cookies
Calories per Serving: 120
Proteins per Serving: 1g
Fats per Serving: 6g
Carbohydrates per Serving: 15g
Equipment:
- KitchenAid Stand Mixer with Paddle Attachment
- Measuring Cups and Spoons
- Wooden Small Bowl
- Mini Whisk
- Standard Metal Cookie Scoop
- Metal Baking Sheets
- Parchment Paper
- Standard Kitchen Oven
- Wire Cooling Rack
- Metal Slotted Spatula
Cooking Tips
- Ensure the butter and egg are at room temperature for better mixing and texture.
- Avoid overmixing the dough to maintain cookie tenderness.
- For soft centers, take the cookies out when the middle is still slightly undercooked.
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