- 1 cup (2 sticks room temperature) Butter unsalted
- 1 cup (198 g) Sugar white
- 1 Egg
- 3 TBSP Apple juice
- 3 cup (360 g) All purpose flour
- 1-1/2 tsp (6 g) Baking powder
- 1/2 tsp (3 g) Baking soda
- 1/4 tsp Ground cinnamon
- 1/2 tsp Apple pie spice
- 1/2 tsp Ground cinnamon
- 2 TBSP Sugar white
I love sugar cookies, but my decorating skills are not something I excel in. So I rely on flavor to make my cookies stand out. Cinnamon is a favorite spice of mine, especially in the fall and winter months. I started to think about how I can make a sugar cookie different but still say, “I am a sugar cookie.” My thought was, why not add cinnamon sugar on top.
Remembering how I loved cinnamon sugar toast as a kid and thinking this would be perfect for spicing it up. But another favorite of mine is applesauce with cinnamon sugar on top. So I thought, why not just throw in some apple juice and see where this goes. Apple and cinnamon gave my cookies a flavor combo that really did bring back memories. This cookie reminds me of some of my favorite foods growing up with every bite.
Tools that I used:
Here are a few other cookies for you to try:
Measure or weigh your flour, baking powder, baking soda, cinnamon, and apple pie spice into a bowl and run a whisk through to blend. In another bowl, weigh or measure the sugar and set aside. You may use a stand or handheld mixer to cream the butter and sugar until they are light and fluffy. Next, add the apple juice, then add your egg and blend till the egg is incorporated.
Turn the mixer to low and add the flour mixture till incorporated. The dough might look a little crumbly, but if you take some in your hand, you should be able to make a ball. So think of it as play dough it should have the same consistency. Cover and refrigerate for 20 minutes to half an hour. I buy parchment paper in sheets, and I find rolling out dough between 2 sheets of parchment paper the easiest way to roll out the dough.
Preheat the oven to 350° and line two cookie pans with parchment paper, so they are ready. Roll the dough to at least 1/4" thick. You can make them thicker, but you will need to add another minute or so to the baking time. I got five dozen cookies from making the dough 1/4" thick. They do not spread very much but leave at least an inch between the cookies on the cookie pan. For the topping mix the cinnamon and the sugar together. Using your thumb and fingers, sprinkle the mixture on top of each cookie.