First, some thoughts on the featured image. I love this image. It was taken by a friend of mine and with her permission, I asked to use it. The tree is just perfect for the fall. I wanted to include you in being able to enjoy its beauty. It makes me smile.
Now for the recipe. Cinnamon is one of the staples to the holiday baking that we so enjoy. This is a simple and delicious recipe that goes together very easily. I have made these Cinnamon Sugar Strips for years and they never fail to please. Put together with a nice cup of Earl Grey and you have a delightful treat.
Here’s how to put these cookies together. Mix your dry ingredients and set aside. Cream the butter, eggs, and vanilla in an electric mixer. Add your dry ingredients and the chocolate chips. I like to use the mini ones. Chill the dough for about 20 minutes. It will help when you form the cookie rolls.
In a separate bowl, mix the cinnamon and sugar – set aside.
Divide the dough into 4 sections, roll into long cookie logs. Place the roll on your cookie sheet. I like to bake these on a silicon sheet it helps to prevent burning and scorching of the cookies. Using your fingers, flatten the dough slightly. Top the flattened dough with the cinnamon and sugar mixture. Now into the oven for 13-15 minutes. The cookies will be a light golden with a light brown around the edges.
Cookies will slightly spread. Once done, I let cool slightly and then cut into 1 to 1 1/2 inch diagonal strips. Finish the cooling on a rack. Cookies will be tender when warm. I like to use my bench scraper to cut the cookies – not a requirement but works well.
Cinnamon Sugar Cookie Strips
Ingredients
- 1⅓ cup sugar
- 1 cup plus 2 tbsp unsalted butter
- 1 tsp vanilla
- 2 eggs
- 3 cups all purpose flour
- 1 bag (6 ounces) semisweet mini chocolate chips
- 1 tsp baking powder
- 3 tbsp sugar I use coarse sugar crystals
- ¾ tsp cinnamon
Instructions
- Heat oven to 350 degrees
- Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in flour and baking powder. Stir in chocolate chips.
- Chill dough for approximately 20 minutes. Will make it easier to roll into cookie logs.
- Divide dough into fourths. On lightly floured surface, shape each fourth into roll, 1 inch in diameter and about 15 inches long.
- Place rolls 2 inches apart on ungreased cookie sheet. I like to use a silicon pad. Flatten slightly with fingers.
- Mix 3 tablespoons of sugar and cinnamon together. Sprinkle over dough.
- Bake 13-15 minutes or until edges are light brown. Cut diagonally into about 1 inch strips while warm.
One Comment
Erin
These are so good and great gifts. Thanks for the recipe!