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Cinnadoodles
Nb persons: 0
Yield: 45-50 cookies
Preparation time:
Total time:
Source: Not Quite Nigella
| 2 3/4 cups | all purpose flour plus a few tablespoons more if needed |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 1 cup/250g (2 sticks) | unsalted butter, softened |
| 1 1/2 cups | sugar |
| 2 large | eggs |
| 281g | bag of cinnamon chocolate chips or peanut butter chips |
| 3 tablespoons | sugar |
| 3 teaspoons | ground cinnamon |
*If Hershey’s cinnamon chips are not available, substitute with same weight of white chocolate and 2 teaspoons of cinnamon, cool and then chop up. Thanks to NQN reader Kathy for testing the quantities and letting us know!
1. Preheat oven to 350F/180C. Sift together flour, baking powder and salt; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
2. Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into round balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper or a Silpat.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Don’t overbake. Let cool on cookie sheet for a minute or two, then transfer to a cooling rack.
Originally adapted from Martha Stewart’s Cookies by Barbara Bakes
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