I’m a part of something really special today. The lovely Amanda from I Am Baker put out a call for bakers to create a cookie recipe using McCormick vanilla extract and share the love. Of course I signed up – I love Amanda, I love cookies, and I love vanilla!
Today is extra-special for me though: it’s the first time I’ve ever shared a recipe for one of my treats. You won’t be seeing a how-to for any of the yummy goodness available in my Etsy shop; a lady must have some secrets! These chewy butter cookies deliver a wonderful vanilla flavor and aroma that will please a crowd. Hope you enjoy these cinnamon kissed vanilla sugar cookies.
The ingredients for these buttery cookies are simple – wouldn’t want to distract from the delightfulness of vanilla!
One thing I really love about McCormick’s vanilla extract is this nifty pour spout – no chance of accidentally tripling the amount with a shaky hand here.
Once all the ingredients are combined, use a cookie scoop, one of my favorite kitchen tools, to form consistent cookie balls on a parchment-lined pan.
Watch the oven carefully! As soon as the edges are just starting to brown, remove the cookies and dust with cinnamon.
Voila! A little stack of cookies tied with a pretty bow would make a lovely gift for a teacher or neighbor! This recipe is also the base for my chocolate caramel snickerdoodle cookies – an even more indulgent delight.
Thanks again Amanda for the kick in the booty to share a recipe – I can’t wait to try your Christmas Meringue Cookies!
Cinnamon Kissed Vanilla Sugar Cookies
Makes 2 dozen large cookies
1 cup sugar
3/4 cup cold unsalted butter
1 tbsp McCormick vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon for dusting
Preheat the oven to 375 degrees.
In a large bowl or electric mixer, beat butter and sugar on medium speed until creamy.
Add vanilla and egg and mix to combine.
Reduce speed to low; add flour, baking powder and salt.
Mix just until combined.
Scoop dough into 1-1.5 inch balls and place 2 inches apart on a parchment-lined baking sheet.
Bake 8-10 minutes or until edges are barely browning.
Sprinkle cookies with cinnamon and allow to cool.