Ok guys, I’m still waiting on all things fall to get here. I’m seeing that the stores have Halloween, Thanksgiving AND some Christmas decorations out. I heard a rumor that Starbucks is bringing back their PSL at the end of August this year. So, technically it’s totally ok to act like it’s fall, right?! I’ll just pretend the weather is in the 70’s for now and that the leaves outside are turning pretty colors.
While I was out running around with my daughter this weekend she had the desire to bake something. Immediately I lit up. I’m thinking to myself: please want pumpkin bread, please want pumpkin bread! Instead she says, “sugar cookies!” My excitement quickly dwindled. Sugar cookies are good, but I want warm and cozy spices. Give me some nutmeg or ginger. So, I tossed out different flavor ideas. Cinnamon piqued her interest and I was sold on making cookies with cinnamon.
Now, I’m sure you’re thinking snickerdoodles. I was too! But still, that’s not the comforting and cozy flavor I was looking for. After we got back home from running errands I started grabbing ingredients. I don’t like using refined white sugar, so usually I will bake with a more natural sweetener. Maple syrup or honey are big faves of mine as well as coconut sugar. Occasionally I will use something else, but these are my mains.
I wanted a cookie that was fluffy, tender and almost melt in your mouth deliciousness. Something that screamed fall, but wasn’t the usual pumpkin or ginger flavors. I played around with the dough for a bit. Tweaking this and adding that. Admittedly about halfway into the dough process I thought this was going to be a flop because the dough was brown and I used ALL coconut sugar as my sweetener. I was afraid it might also turn out too dry. None the less I kept going and finished out my cookie dough.
See, the dough isn’t the prettiest, BUT it ended up not being too dry. I crossed my fingers and hoped that they baked properly and became fluffy, tender, delicious cookies that tasted like fall.
After the dough was ready to go I used a 1.5 tablespoon cookie scoop to scoop out the ball of dough. Then I handed the dough balls off to my daughter. She was in charge of making the balls round and rolling them in coconut sugar and cinnamon.
Next we popped them into the oven and hoped for the best. While they were in the oven I sneaked some of the leftover cookie dough to try it. OMG! It tasted just like cookie butter! I know, I know eating cookie dough poses a potential risk due to the raw egg in the dough. So, I do not recommend eating this dough. If you choose to eat this cookie dough, eat at your own risk. For me, the risk was totally worth it! Best cookie dough ever!
Luckily, the cookies baked up nicely. They’re fluffy and look like fall. Now it was time to taste test the finished product. Both of my kids were anxiously waiting for them to cool. Finally it was time. We each grabbed a cookie and took a bite. They were the perfect surprise! They were fluffy, tender and had that melt in your mouth crumb going on. The surprise part was the taste. I wasn’t sure what to expect. Especially with the dough tasting like cookie butter (definitely a pleasant surprise). Well, let me tell you. These cookies are amazing and I’ve never had a cookie taste quite like these. They taste like a cross between cookie butter and cinnamon sugar toast. Ya know, that buttery toast with lots of cinnamon and sugar sprinkled on top? But it’s a cookie, not toast, so it’s 10 times better in my opinion.
The whole family loved these cookies. My daughter immediately tells me I need to write everything down and put it in the family cookbook. My son who is in his teen years and rarely shows any excitement for anything aside from football and video games said that “they’re pretty good”. He came back for another cookie and another and a another. For him to say that it must mean they’re amazing! For me, I got my cookie that tastes like fall and was fluffy and cozy. This was a definite winner and will be made again for sure.
If you try out this recipe, please let me know what you thing about it. Does it taste like cookie butter or cinnamon sugar toast to you? I’m very interested to see what others think 🙂 You can always comment on the post below or tag me on Instagram @undercovernoms so I can see your cookie photos. Check me out on Pinterest as well. There’s lots of lovely, yummy things I have pinned for you!
- 1 Cup unsalted good quality butter, room temperature
- 1 1/4 Cup coconut sugar
- 1 egg, plus 1 yolk
- 1 T vanilla extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 3/4 cup unbleached all purpose flour
Cinnamon Sugar Rolling Mixture:
- 1/4 Cup coconut sugar
- 1 T ground cinnamon
- Preheat oven to 325°
- Line a baking sheet with parchment paper and set aside.
- In a large bowl add the butter and sugar and beat with a mixer until light and fluffy, about 3 minutes.
- Add in egg, yolk and vanilla extract and beat until well combined, about 1-2 minutes.
- Mix in baking soda, cream of tartar, salt and the 1 tsp cinnamon. Mix until combined.
- Add in flour, mixing until just combined.
- In a separate small bowl make your Cinnamon Sugar Rolling Mixture by mixing together the 1T of cinnamon and the 1/4 cup of coconut sugar, stir with fork until evenly combined.
- Using a 1.5 tablespoon cookie scoop, scoop out ball of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
- Place on prepared baking sheet about 2 inches apart. Bake for 12 minutes on middle rack in oven, turning cookie sheet halfway through baking.
- The cookies will plump up and may not as if they’re done. Take out of oven and let rest. Once cooled they will be cooked through and perfect. Enjoy!
-This recipe makes about 21 cookies if using the 1.5 tablespoon cookie scoop. Please note if you make the cookies larger or smaller than I did you will need to adjust the baking times a bit.-
-Also, the quality of butter I believe plays a big part in this recipe. I used Kerrygold pure grass fed butter. Try to shoot for a good quality butter.-