

The cookie dough was very simple to make, just your standard butter, sugar, flour and egg mixture (with a few raising agents) and surprisingly, just a small amount of cinnamon. This dough isn’t too sticky (like the double chocolate chip cookie mixture) and when mixed enough, comes together to form a smooth dough ball. Then, you are advised to refrigerate it for approximately 40 minutes before you work with it again. I’m assuming the reason for chilling the dough before it is rolled into small balls is to allow it to come together more, so it sticks to itself better instead of crumbling apart.

After 40 minutes, you take small pieces of the dough and roll it into a ball, then cover it well in a cinnamon sugar coating (this is where the main cinnamon taste comes from) and place it onto the baking sheet. The cinnamon sugar mixture doesn’t stick to the dough as well as you would think, so I ended up sprinkling some of the mixture on top of the dough balls once I had put them on the baking tray. Luckily, the sugar did not burn in the oven!

I made approximately 20 cookies, I guess you can make more or less depending on the size of the dough balls you roll out. I made sure to space to well enough apart so that if they did expand, they wouldn’t grow into each other and form a big snickerdoodle. From the pictures below, you can see that they did expand.. just not to the size I thought they would! I was judging this based on the double chocolate chip cookies as it used roughly the same amount of raising agents.

I’d say they best straight out of the oven, when they are still nice and warm, but they keep well in an airtight container too! I made 20 last night and there’s probably about 5 left right now.. oops!

There’ll be more new recipes coming from the new cookbook.. so watch this space.

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