Feb 14

Written by:
2/14/2012 1:03 PM  RssIcon

This is a perfect snack cookie that has a tender crispy exterior and a chewy-cakey interior with a taste of cinnamon and hint of nutmeg.

Makes approximately 4 1/2 dozens

1 cup (2 sticks) butter, softened at room temperature
1-1/2 cups (11.35 oz) granulated sugar
1 tbsp vanilla Jack
1/2 tsp kosher salt
2 large eggs
15 oz flour (approx. 3 cups; I like to use half all purpose and half bread flour)
2 tsp cream of tartar
1-1/2 tsp baking soda

3 tbsp sugar
3 tsp cinnamon
Freshly grated nutmeg (optional)

Preheat oven to 375F. Line a baking sheet with silicon mat or parchment paper.

Cream together butter, sugar, vanilla Jack and salt for about 5 minutes until mixture is light and fluffy. Beat in eggs, one at a time.

While the butter and sugar are creaming, whisk together the flour, cream of tartar and baking soda. Add the flour mix into the creamed mixture and gradually mix in the flour at low speed until the flour is absorbed into the mix. Switch mixer to high for about 30 seconds to fully incorporate the flour into the cookie dough; scrape down sides of mixing bowl as needed. Push the dough down into the bottom of the bowl and press plastic wrap directly onto the surface of the dough. Allow the dough to rest at room temperature for at least 2 hours. Dough may be refrigerated at this point for up to 3 days; allow the dough to come to room temperature before baking.

In a small bowl, combine sugar and cinnamon along with the optional grated nutmeg. I use a 1 tbsp scoop to get uniform size for baking. Place a few scoops at a time onto the cinnamon-sugar mixture (try not to allow the scoops to touch each other) and roll gently to thoroughly coat each scoop of dough with sugar. Place the dough balls on the prepared baking sheet. Cookies will spread, so leave about 2-inches between cookies.

Bake the cookies for 10 minutes or until light golden brown. Check your cooking time to get the desired crispy-chewy combination. For my oven, 10 minutes is perfect for a tender crispy exterior with a chewy-cakey interior. Allow cookies to cool for 5 minutes on the cookie sheet before removing to a wire rack to cool completely.

Cookies may be stored in an airtight container.

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