Cinnamon Sugar Cookies From Scratch Recipe
These were accidentally good. I'm no baker, and I hate to admit it, but this was pretty much my first time making cookies. Although the cookies got a little friendly with each other because I didn't space them out enough, they actually tasted good and had the right consistency — they were chewy and moist, surprisingly.
Oh wait, no, no, no... I'm going about this completely the wrong way. I'm supposed to inspire confidence in my intro. Well then, how about this? These are the best cinnamon sugar cookies in the world. You won't need any other recipe after this. Why anybody would bother with cookies out of a can is beyond me because this is pretty easy, and if even I can do it, then certainly you can too. Then again, how could anything with this much butter turn out badly...
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 egg
- 1 tablespoon honey
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
Preheat the oven to 375 degrees.
In a large bowl, cream the butter and the sugar together using an electric mixer on low speed until smooth, about 5 minutes. Add the egg and mix until well incorporated.
Add the honey to another bowl and sift the flour onto it. Add the baking soda and cinnamon and stir to combine. Slowly add the flour mixture to the butter-egg mixture with the mixer on low speed. Blend until well incorporated, about 5 minutes.
Line a baking sheet with parchment paper. Drop approximately 1 tablespoon of the dough for each cookie onto the sheet, 2 inches apart. Place in the oven and bake for approximately 15 minutes. Remove from the oven and let cool.