Cooking Light Cinnamon Sugar Cookies

It’s been about a decade since my last breakup.  And it was a doozy.  I found myself in a complete tailspin, totally disconnected from the idea that anything would ever be good again and overwhelmed by everyday life.  It was a long, lonely road; one that I’m glad moves farther behind me each and every day.

But the holidays left me with the nagging feeling that another breakup was coming.  My relationship with baked goods had kind of gotten rocky.  I had allowed myself to be wooed by the butter and sugar and all the promises of good times.  I chose to ignore the red flags that pleaded for my attention – the way the baking supplies took over the pantry, the subtle snugness of my jeans, the sugar crashes that wiped me out in the afternoons.  I told myself that there wasn’t a problem because I dreaded the idea of a breakup more than the newly gained pounds that were registering on the scale.

I’d like to say that I found the courage to do what had to be done and walk away from the relationship.  But I couldn’t do it.  I couldn’t break up with baked goods.  It’s the bad boy that keeps asking for one more chance.  And I’m a sucker for it.

But instead of jumping back in head first, I’m trying to set some boundaries in the relationship.  No, I will not see you each and every day.  Some weekends we will hang out, enjoy each others company, and others we won’t.  You will not call me late at night and if you do, I will not respond.

I will want to.  But I won’t.

Cooking Light’s Cinnamon Sugar Cookies

BAH Note:  I am slowly whittling down the number of Cooking Light recipes that have been long neglected in my recipe folders.  According to my calculations, this one has been hounding me since 2006.  The folks at CL say that a serving is one cookie.  I say that’s a boundary that is just begging to be broken.

  • 1 cup granulated sugar
  • 6 tablespoons softened butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup cake flour
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup turbinado sugar
  • 1/2 teaspoon ground cinnamon

Cream the butter and granulated sugar in the work bowl of a stand mixer fitted with a paddle attachment about 3 minutes or until well blended.  Add the corn syrup, vanilla, and egg and continue to mix for another 3 minutes.

In a separate bowl, whisk together the flours, baking powder, baking soda, salt and 1/4 teaspoon cinnamon.

Slowly add the flour mixture to the butter and mix until just combined.  Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

When ready to bake, heat the oven to 375 degrees and combine the turbinado sugar and 1/2 teaspoon cinnamon in a small bowl.  Remove the dough from the refrigerator and shape into approximately 48, 1 teaspoon balls.  Roll the dough balls in the cinnamon sugar and place approximately 2 inches apart on a parchment lined sheet pan.

Bake for 12 minutes or until golden on the bottom.  Transfer to wire racks to cool completely.

{printable recipe}