Everybody’s favorite cinnamon-sugar coated cookie.
Shape the dough into about an 1 1/2″ balls, then roll in the cinnamon sugar mixture. Once you have formed all the cookies, place in freezer for 10-15 minutes. This will prevent the cookies from spreading out too much.
- 1 1/4 cup sugar divided
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla
- 2 cups GFC Quick Breads & Cookies Flour Blend or GF Bisquick
- 2 tsp cinnamon
- Cream together the butter and 1 cup of the sugar until smooth. Add eggs one at a time, mixing well after each, then stir in vanilla.
- Add in flour and stir until dough forms.
- In a small dish mix cinnamon and remaining sugar, set aside.
- Grease your hands lightly, shape dough into 1 1/4 - 1 1/2" inch balls. Roll in the sugar cinnamon mixture to coat, then place on lightly greased baking sheet. Place cookies and the baking sheet in freezer for 10-15 minutes, this will prevent cookies from spreading out too much.
- Bake at 375°F for 10-15 minutes, or until bottoms are lightly browned and tops are a bit firm.
My grandmother made these and just called them cinnamon-sugar cookies. We loved them! Now I can eat them again!
Can you use the egg substitute for this recipe?
All the recipes we have are made only with the ingredients listed. As trying to make each recipe with a variety of different substitutions would become quite overwhelming for us. And because everyone has such a difference in preference for what they like in taste and texture – when it comes to using substitutions, I would suggest taking a cookie recipe (this is a great one to try this with), and a cake recipe (like our Pecan Coffee Cake).
Then choose a few different egg substitutes (like chia eggs and Ener-G Egg Replacer), then bake those recipes with each. Then do a taste test to see which you prefer. Tasting and seeing how each substitutes reacts in those recipes will give you a better idea on which substitute to use in future recipes.