|Cinnamon Chip Cookies|
As another year wraps up and another holiday season arrives, it's time again for the annual Great Food Blogger Cookie Swap! This is my third year participating in this swap and I look forward to it every year! Not only are you swapping cookies with other incredible food bloggers, you're also getting food bloggers together for a great cause-- raising money for Cookies for Kids' Cancer.
This year I decided to make a recipe that is reminiscent of cookies that I received last year from Maggie of Smashed Peas and Carrots. She sent me Cinnamon Button Chip Cookies that have been one of my favorite cookies that I've received. Her cookies are small and buttery, and I definitely recommend trying them out! These Cinnamon Chip Cookies that I'm sharing with you today are light, buttery, and deliciously cinnamon flavored! They are crispy on the outside, and slightly chewy on the inside. They are easy to pull together, but they need to be chilled completely before you bake them up so that they don't spread like crazy when baking them up. If I'm short on time, I pop them in the freezer so that they firm up! This is a wonderful recipe to try and I recommend making these if you're looking for a slight twist on a classic cookie!
Please check out these participating bloggers whom I either sent cookies to or received cookies from! There are some excellent bloggers and recipes involved in this campaign!
Bloggers that I sent cookies to:
Cooking in Stilettos
My Baking Heart
The Divine Miss Mommy
Blogger that I received cookies from:
Memoirs from my Kitchen (Hot Cocoa Cookies AND delightful Homemade Mashmallows which make me want to learn how to make my own marshmallows)
Shake Bake and Party (Apple Pie Snickerdoodles that were sent in the cutest snowflake tin)
Simply Sweet Justice (Russian Tea Cookies that are buttery and nutty! Some of the best that I've had!)
Cinnamon Chip Cookies
slightly adapted from Averie Cooks
1 large egg
1/2 c. unsalted butter, room temperature (1 stick)
3/4 c. light brown sugar, packed
1/4 c. granulated sugar
1 Tbs. heavy cream or milk
1 Tbs. vanilla extract
1 1/2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. cornstarch
1 tsp. cream of tartar
1/2 tsp. baking soda
pinch salt, optional and to taste
10-oz bag cinnamon chips
Using an electric mixer, combine the egg, butter, sugars, and beat on medium-high speed until light and fluffy, about 5 minutes-7 minutes.
Add the heavy cream, vanilla, and beat to incorporate until fluffy again, about 2 minutes.
Scrape down the sides of the bowl, and add the flour, cinnamon, cornstarch, cream of tartar, baking soda, optional salt, and beat until just incorporated, careful not to overmix.
Fold in cinnamon chips.
Roll out heaping tablespoon sized balls of dough (ping pong ball sized). Place mounds on a rimmed cookie sheet, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours or overnight.
Preheat oven to 350F, line a baking sheet with a Silpat or parchment paper.
Place cookies on baking sheet, spaced at least 2 inches apart and bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set. Let cookies to cool for 5 minutes before removing and transferring to a rack to finish cooling.
Store cookies airtight at room temperature for up to 1 week.
Makes about 3 dozen cookies