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Serve these spiced cookies during the holidays with a mug of hot cocoa or anytime you're craving a tasty cinnamon treat.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
8 mins
total:
36 mins
Yield:
Serves 16 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour and potato starch into dry measuring cups; level with a knife. Combine flour, potato starch, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.

  • Place butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add corn syrup, vanilla, and egg yolks, beating at low speed. Add flour mixture; beat at low speed until blended.

  • Combine turbinado sugar and cinnamon in a small bowl. Shape dough with moist hands into 1-inch balls. Roll balls in sugar mixture. Place 2 inches apart on a baking sheet lined with parchment paper; flatten cookies with the bottom of a glass. Bake at 350° for 8 to 10 minutes or until edges of cookies are golden brown. Cool completely on pan.

Source

Gluten-Free Baking

Nutrition Facts

106 calories; fat 3.9g; saturated fat 2g; mono fat 1g; poly fat 0.2g; protein 1.9g; carbohydrates 16.7g; fiber 1.5g; cholesterol 31mg; iron 0.6mg; sodium 145mg; calcium 18mg.
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