Mismatched Forks and Wine Bottle Rolling Pins: Cinnamon Snap Cookies

Oh look. It snowed again. That’s fun.

Yawn.

Have you noticed how many posts of mine are baking? I like to bake…and my baking is wayyyy more interesting to post about than my cooking.

My cooking generally is pretty uninspired and straight forward. Occasionally I get creative.

Baking though? Baking is magic in the kitchen. And delicious. And it makes everyone happy, including me.

Also the lighting at night sucks, and who cooks dinner during the day?

Moving on.

Do you miss Christmas? Christmas seems to give a point to this winter mess. It’s an excuse to curl under a blanket, or sit by a fire. Now that it’s February, winter is all about shoveling your car out of the snow and yelling at the weather man.

These cookies kinda taste like Christmas.

Let me bring you back.

I regret to inform you that I apparently was NOT thinking about taking pictures at all while making these cookies. I didn’t even get a picture of them when they were done! To be fair, they didn’t stay around for very long.

They were super good. Simply flavored, just as they sound. They’re basically a gingersnap cookie with a very present cinnamon flavor instead of…gingersnap flavor.

It’s a munchable cookies.

They take a bit of time just because they need to chill for a bit, but then it’s just slice, bake, and eat.

…eat a lot

…quickly

What? They’re munchable…

Cinnamon Snap Cookies

(Adapted from Simply Recipes)

Ingredients

2 cups four
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
12 tablespoons unsalted butter at room temp ( 1 and 1/2 sticks)
2/3 cup sugar
1/2 teaspoon vanilla extract
1/4 cup honey
1 large egg
cinnamon and sugar for rolling

1. Mix together flour, baking soda, salt cinnamon, ginger, cloves and nutmeg.

2. Cream the butter and sugar together until fluffy. Add the honey, egg and vanilla and beat until combined (a minute or so).

3. Mix in the dry ingredients until incorporated and the dough is smooth.

4. Divide the dough into two parts, and lightly roll them into logs on a floured surface. The logs should be roughly 2 inches in diameter. Wrap the logs in plastic wrap and place in the freezer for at least 2 hours.

5. Preheat the oven to 350 and line a baking sheet with parchment paper, or simply grease. Mix some cinnamon and sugar on a plate to any sort of proportion you like (the suggested is 1/4 cup sugar to 1 teaspoon cinnamon but i generally put more cinnamon).

6. Slice the dough into 1/4 inch rounds with a knife. Press each round into the cinnamon sugar mixture, and place on the baking sheet (give them room, the spread).

7. Bake for 10-13 minutes or until they are a dark golden-brown. They burn pretty easily so I’d watch out! They become crisp when cool.

This recipe makes A LOT (about 4.5 dozen) which is a lot of slicing and baking. You can always make a batch and freeze a log for later though!