I discovered this recipe off the King Arthur flour website and fell in love. It reminds me of a melt in your mouth cinnamon and sugar muffin I used to make for brunch about a decade ago in Chicago.
I tried to recreate that very muffin by under cooking it. I came VERY close to recreating them and they may just be better than original inspiration.
What are you waiting for, make these and let me know what you think!
8 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
1 to 1 1/2 teaspoons cinnamon, to taste
To make the cookies:
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
Beat together the butter and sugar until smooth.
Add the egg, beating until smooth.
Beat in the salt, and baking powder.
- Add the flour, mixing until totally incorporated.
- To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.
- Drop small (1″-diameter) balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon sugar until they’re completely coated.
- Space the cookies at least 1 1/2″ apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8″ thick; they’ll be about 1 1/2″ in diameter.
- Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies).