Cinnamon Sugar Cookies Recipe

Sugar: Provides sweetness and helps create a tender texture.

Butter: Adds richness and moisture to the cookies.

Egg: Acts as a binder and adds structure to the dough.

Vanilla extract: Enhances the flavor with a sweet, aromatic note.

Gluten-free flour: The base of the cookie dough, suitable for those with gluten intolerance.

Baking soda: Helps the cookies rise and become light and fluffy.

Salt: Balances the sweetness and enhances the overall flavor.

Ground cinnamon: Adds a warm, spicy flavor that complements the sweetness.

Sugar (for rolling): Coats the cookie dough balls, giving them a sweet, crunchy exterior.

When creaming together the sugar and butter, make sure the butter is at room temperature. This ensures a smooth and fluffy mixture, which is crucial for the texture of the cookies. If the butter is too cold, it won't incorporate well with the sugar, and if it's too warm, the mixture will be too soft.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• butter - Substitute with coconut oil: Coconut oil provides a dairy-free alternative and adds a subtle coconut flavor.

• egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a vegan and gluten-free binding agent.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• gluten-free flour - Substitute with almond flour: Almond flour is naturally gluten-free and adds a nutty flavor and moist texture.

• baking soda - Substitute with baking powder: Use 1.5 teaspoons of baking powder for every ½ teaspoon of baking soda to maintain leavening.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor and is less processed.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a richer flavor.

• sugar (for rolling) - Substitute with cinnamon sugar mixture: Use a mixture of coconut sugar and ground cinnamon to maintain the flavor while using a less refined sugar.

• To keep your cinnamon sugar cookies fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.
• For longer storage, place the cookies in a single layer on a baking sheet and freeze them for about an hour. Once they are firm, transfer them to a freezer-safe bag or container. This prevents them from sticking together.
• If you want to enjoy freshly baked cookies later, you can freeze the dough instead. Roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, simply roll the frozen dough balls in sugar and bake as directed, adding a couple of extra minutes to the baking time.
• To prevent your cookies from absorbing any unwanted freezer odors, double-wrap them in plastic wrap before placing them in a freezer-safe container.
• When thawing frozen cookies, let them sit at room temperature in their wrapping to avoid condensation, which can make them soggy.
• If you prefer a warm cookie experience, reheat thawed cookies in a preheated oven at 300°F (150°C) for about 5 minutes, or until they are warm and slightly crisp on the edges.
• For an extra touch of flavor, consider adding a pinch of nutmeg or a splash of almond extract to the dough before freezing. This will infuse the cookies with a delightful aroma and taste when you bake them later.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Heat for about 5-10 minutes, or until they are warmed through and slightly crispy on the edges.

• For a quick reheat, use a microwave. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be careful not to overheat, as they can become too soft.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 2-3 minutes. This method helps maintain their crispiness.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cookies in the pan. Cover with a lid and heat for 2-3 minutes, flipping halfway through to ensure even warming.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the cookies on the toaster oven tray and heat for 5-7 minutes, or until they are warmed through and slightly crispy.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Large bowl: Essential for creaming together the sugar and butter, and for mixing the other ingredients.

• Electric mixer: Helps in creaming the sugar and butter until smooth, and for beating in the egg and vanilla extract.

• Measuring cups: Necessary for accurately measuring the sugar, butter, gluten-free flour, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like vanilla extract, baking soda, salt, and ground cinnamon.

• Spatula: Useful for scraping down the sides of the bowl and ensuring all ingredients are well combined.

• Baking sheets: Needed to place the rolled dough balls on for baking.

• Wire racks: Used for cooling the cookies after they come out of the oven.

• Small bowl: Handy for holding the ¼ cup sugar used for rolling the dough balls.

• Spoon: Useful for scooping out dough to form 1-inch balls.

• Cooling racks: Allows the cookies to cool evenly after baking.

Prepare ingredients ahead: Measure and set out all ingredients before you start. This helps streamline the process and ensures you don't miss anything.

Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar or mixing dough.

Chill the dough: If the dough is too soft, chill it for 15 minutes to make it easier to handle and roll into balls.

Line baking sheets: Use parchment paper or silicone baking mats to reduce cleanup time and prevent sticking.

Batch baking: Bake multiple cookie sheets at once to save time. Rotate them halfway through for even baking.