Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 14 cookies
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1 & 1/3 cup white sugar
1 egg
2 tsp vanilla extract
2 & 1/2 cups All-Purpose Flour
1 tsp baking soda
1 tsp baking powder
Cinnamon Sugar
1/2 cup granulated sugar
2 tsp cinnamon
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
266 grams white sugar
1 egg
10 grams vanilla extract
310 grams All-Purpose Flour
6 grams baking soda
2 grams baking powder
Cinnamon Sugar
100 grams granulated sugar
4 grams cinnamon
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Medium-sized saucepan
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter and white sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Add your large egg and stir into mixture. Do not mix too much because the excess air will make your cookie cakey.
Mix in vanilla extract until just combined.
Step 3
Add flour, baking powder, and baking soda into the mixture. Fold dry ingredients into your dough.
Step 4
Stir cinnamon and sugar together in a separate bowl and roll 1/3 cup scoop (70 grams) of cookie dough until well coated. Place onto a parchment paper lined tray.
Start by baking a single cookie on your tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 5
After baking your test cookie, place cookie dough balls (rolled in cinnamon sugar) on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 10 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 7
Eat fresh or store in an airtight container for up to 8 days!
