Matt has been baking for 15 years and cooks delicious dinners for his family of 5. Endless trial and error has resulted in fabulous recipes.
I got the idea for this recipe from a similar Betty Crocker recipe. I have added and changed it through a lot of trail and error but this is my final best recipe. I love these cookies because they are soft, moist and light. No big hit of chocolate or strong flavors, just a nice and light, cinnamon sugar cookie.
I use a kitchen scale to measure out my ingredients to ensure that the finished product is the same every time. Oven temperatures and cooking time may vary. In my current oven these cookies are perfectly soft and moist after 14 minutes. In my last oven it took 12 and a half minutes. Adjust the cooking time to your preference but remember that cookies continue to cook once they are removed from the oven.
|Prep time||Cook time||Ready in||Yields|
2 hours 15 min
2 hours 29 min
- 225 grams unsalted butter
- 210 grams white sugar
- 105 grams brown sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 50 grams instant vanilla pudding powder
- 400 grams flour
- 5 tablespoons white sugar
- 1 tablespoon cinnamon
- Pre heat the oven to 300 degrees Fahrenheit and set the oven rack to the middle position
- Blend butter, sugars, vanilla and eggs together until creamy
- Add and mix in the instant vanilla pudding powder. This step can be omitted but the pudding powder helps improve the softness and shelf life of your final cookies.
- Add the salt and baking soda and mix in
- Slowly measure out the flour into a separate bowl and gradually add it in to the wet ingredients. Do not overmix the batter but ensure it is combined well.
- Chill cookie dough for at least 2 hours. After dough is cooled, make 30g balls of cookie dough
- Mix together the 5 tablespoons of sugar and 1 tablespoon of cinnamon. toss each ball of dough in the cinnamon sugar mixture then place on a pan lined with parchment paper
- Bake in preheated oven for 14 minutes. Cookies continue to bake after they are removed from the oven. Let rest on the baking pan for 2 minutes then transfer them to a cooling rack.
Lisa Jane from Maine on January 06, 2021:
Matt (author) from Ontario, Canada on January 06, 2021:
Lisa, you can get it from most major supermarkets in the baking aisle. It's what you would by if you wanted to make a quick vanilla pudding.
Lisa Jane from Maine on January 05, 2021:
Thanks for sharing. Where do you find the powder.
Matt (author) from Ontario, Canada on January 05, 2021:
Lisa, I got the idea from an old Amish friendship bread recipe. It's not something a traditional baker would try but I am not that. I love experimenting and after many tests I found that adding the powder not only helps to extend shelf life but helps the cookie stay light and soft.
Lisa Jane from Maine on January 03, 2021:
These cookies look delicious. Ive never thought of using pudding powder.