Have you ever had cinnamon toast made in the oven?
It is... nothing revolutionary.
It is... one of the best things on the planet.
My dad used to make it for me when I was a kid with an unruly sweet tooth, way before I learned to make treats like lemon sweet rolls, deep dish cookies, and banana cheesecake. The toast is simple: well buttered bread sprinkled with cinnamon sugar and baked in the oven. The sugar caramelizes the top of the bread while the underside of the toast remains soft.
These cookies are that. They were going to be snickerdoodles before I remembered I was out of eggs and before I melted butter instead of creaming it with sugar.
Looks like a mountain, no?
The result is a cinnamon sugar cookie with a crisp, caramelized outside and a soft, chewy center.
This sometimes happens mid food-photo shoot. There is yelling, the snatching away food as quickly as possible and half-hearted reprimands. Real life.
Cinnamon Toast Cookies
1/2 c butter, melted and cooled
1/4 c buttermilk
1 teaspoon vanilla
1/3 c granulated sugar*
2/3 c brown sugar
1 3/4 c AP flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon cinnamon*
*you will also need a mixture of cinnamon and sugar for rolling cookies in before baking
- - -
1. In a large bowl whisk together all dry ingredients
2. Stream in butter and buttermilk, add vanilla; stir until incorporated
3. Refrigerate dough for 30 minutes
4. Pre-heat oven to 350
5. Shape a tablespoon (or so) of dough into a ball and then roll in cinnamon sugar, coating evenly; place on a prepared baking sheet
6. Repeat with remaining dough
7. Bake at 350 for 15-20 minutes (depending on cookie size... I tend to make larger cookies, so mine have a longer bake time... smaller cookies will take less time.) Edges will be brown and middle will look slightly doughy.