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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 56 |
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Turbinado sugar is less refined and has larger, coarser granules, which glisten on top of sugar cookies. If you prefer a slightly chewier cookie, reduce baking time to 10 minutes. Ingredients:
1 cup granulated sugar |
6 tablespoons butter, softened |
1 tablespoon light corn syrup |
1 teaspoon vanilla extract |
1 large egg |
4 ounces cake flour (about 1 cup) |
3.4 ounces all-purpose flour (about 3/4 cup) |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
3/4 teaspoon ground cinnamon, divided |
1/4 cup turbinado sugar |
Directions:
1. Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir just until combined. Wrap in plastic wrap; chill 1 hour.
3. Preheat oven to 375°.
4. Combine turbinado sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Shape dough into 56 balls, using about 1 teaspoon of dough each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.
5. Bake at 375° for 10 to 12 minutes or until golden on bottom. Cool on wire racks.
6. Young Chefs can:
7. Roll dough balls in cinnamon-sugar, and place on baking sheet
8. Help combine dry ingredients for cookie dough
9. Older Chefs can:
10. Shape dough into balls
11. Stir together sugar and cinnamon
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