I’ve been so good for so long… working out… eating salads… eating lean proteins… and eating everything else I like to eat in moderation! Seriously, I’ve been good. But I got a craving and I got it bad. That craving was for cookies, so picked out a yummy recipe and did the deed! I’m a very big, huge, HUGE fan of Snickerdoodles. But since I’ve made those a million times, I decided to go with something quite similar instead: Cinnamon- Vanilla Monster Cookies
These cookies are flavored of cinnamon and vanilla (think… cinnamon sugar cookie). They’re soft but they have a slightly crispy exterior.
And the recipe comes directly from this fabulous cookie cookbook: Simply Sensational Cookies by Nancy Baggett. If you love to collect baking cookbooks, here’s another one to add to your shelf! There are all kinds of delicious choices, and many of them are one-bowl mixing. Love it!
The dough is fairly soft. It’s rolled into balls and smashed with the bottom of a cinnamon-sugar coated glass…
… and then it’s covered with even more cinnamon-sugar!
So because these were referenced as “Monster Cookies,” I totally went with that theme. I made my cookies truly monstrous! I got about one dozen super Monster Cookies out of the batch, but I’m sure you could stretch it into two dozen if you made them a bit smaller.
If you’re a fan of the classic Snickerdoodle, I’d say you’d probably like these too. They don’t have that classic Snickerdoodle flavor (no cream of tartar in the recipe), but they’re a wonderful cinnamony sugar cookie indeed.
Cinnamon- Vanilla Monster Cookies
Prep Time: 25 min + chill time
Cook Time: 10 min
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup canola or vegetable oil
3/4 cup powdered sugar
2/3 cup packed light brown sugar
2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/2 teaspoon salt
1 large egg + 1 egg yolk, at room temperature
2 1/2 teaspoons vanilla extract
3 2/3 cups All Purpose Gold Medal® Flour
1/3 cup granulated white sugar combined with 1 teaspoon cinnamon
Instructions:
1. Preheat the oven to 350 degrees F. Line baking sheets with parchment or silpat mats.
2. In a large bowl, use an electric mixer to combine the butter, oil, powdered sugar, brown sugar, baking powder, cinnamon, and salt until light and fluffy, about 2 minutes.
3. Beat in the egg and egg yolk and vanilla until well blended. On low speed, beat in half of the flour. Then beat in the remaining flour until well-blended. The cookie dough will be very soft. Refrigerate at least 15 to 30 minutes, to firm up the dough slightly. Put the cinnamon- sugar mixture in a shallow bowl.
4. Use an ice cream scoop to scoop out a generous amount of cookie dough, roll it into a ball and place it on the prepared baking sheet. Space cookie balls at least 3 inches apart on the baking sheet (I baked 3 or 4 at a time). Lightly coat a glass with a 4-inch bottom in oil, then dip in cinnamon-sugar, then use the bottom of the glass to flatten the cookie dough balls. Re-dip, as needed. Lightly sprinkle the cookies with additional cinnamon-sugar.
5. Bake for 10 to 12 minutes, or until cookies are just light golden brown around the edges. Let the cookies cool on the baking sheet for about 5 minutes before using a wide spatula to transfer the cookies to a cooling rack to cool completely.
Source: RecipeGirl.com (via Simply Sensational Cookies by Nancy Baggett- reprinted with permission from John Wiley & Sons, Inc.)
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup canola or vegetable oil
3/4 cup powdered sugar
2/3 cup packed light brown sugar
2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/2 teaspoon salt
1 large egg + 1 egg yolk, at room temperature
2 1/2 teaspoons vanilla extract
3 2/3 cups All Purpose Gold Medal® Flour
1/3 cup granulated white sugar combined with 1 teaspoon cinnamon
1. Preheat the oven to 350 degrees F. Line baking sheets with parchment or silpat mats.
2. In a large bowl, use an electric mixer to combine the butter, oil, powdered sugar, brown sugar, baking powder, cinnamon, and salt until light and fluffy, about 2 minutes.
3. Beat in the egg and egg yolk and vanilla until well blended. On low speed, beat in half of the flour. Then beat in the remaining flour until well-blended. The cookie dough will be very soft. Refrigerate at least 15 to 30 minutes, to firm up the dough slightly. Put the cinnamon- sugar mixture in a shallow bowl.
4. Use an ice cream scoop to scoop out a generous amount of cookie dough, roll it into a ball and place it on the prepared baking sheet. Space cookie balls at least 3 inches apart on the baking sheet (I baked 3 or 4 at a time). Lightly coat a glass with a 4-inch bottom in oil, then dip in cinnamon-sugar, then use the bottom of the glass to flatten the cookie dough balls. Re-dip, as needed. Lightly sprinkle the cookies with additional cinnamon-sugar.
5. Bake for 10 to 12 minutes, or until cookies are just light golden brown around the edges. Let the cookies cool on the baking sheet for about 5 minutes before using a wide spatula to transfer the cookies to a cooling rack to cool completely.
Source: RecipeGirl.com (via Simply Sensational Cookies by Nancy Baggett- reprinted with permission from John Wiley & Sons, Inc.)
wish we had gotten a chance to talk at todd/diane’s party – i’ve always loved your site and man oh man do i want a cookie now…
I just made them and the taste is fantastic! The consistency, though, is very dry…drier than s shortbread. My son tried them and said they are powdery. Are they supposed to be dry? I can’t stop eating them, regardless. They taste awesome!
Love sugar cookies, love cinnamon… NEED these cookies. And the size of my face? even better….
A cookie the size of my head? Yes please!
Total comfort food…and totally yummy! Can’t wait to try them out myself!
LOVE all of Nancy’s recipes, Lori! Have been collecting her cookbooks and baking from them for years. Always dependable, reliable, good-working and tasty recipes. YUM! Too funny…I’m featuring a recipe from her book soon as well! Wrapping it into a theme week…a first for my new blog. Thanks for sharing the recipe! xo
I absolutely adore these- so huge and perfect-looking. Anything Cinnamon-Sugar-Vanilla is a winner in my book! 🙂
Huge cookies!! And I want Nancy’s book — love the title and the fact that Diane and Todd shot the photos 🙂
Soft on the inside and crispy on the outside is the best!
I love HUGE cookies and these look so good! Can’t wait to make them!
Make, bake, and freeze. My boys would LOVE these. Thanks Lori!
Oooh, these are huge! Love Nancy’s book. So many amazing recipes to try and Todd and Diane’s photography is always stunning.
You deserve a cookie every now and then! These looks like the ultimate treat, my cinnamon loving son would go crazy for these!
You just rocked my world. I am such a sucker for a big cookie… and this sounds amazing!!!
I love that they are giant!! They look perfect
Big cookies are the best! These look incredible!
Thanks so much for reminding me that I have this wonderful cookbook and for inspiring me to bake a batch of these this morning. They are divine! I love chocolate, but these hold a candle to any of my best CCCs. I made them smaller: I will bring them to work tomorrow, and there are lots of folks to feed.
These are not very healthy at all, I am a raw food vegan and I can make tasty raw cookies, no need to fill our bodies with poisons that are known to cause diseases.
OMG! What a great big MONSTER cookie! I love it! One of my favorite combos is cinnamon and vanilla! Yummy!
What a great cookie and the cookbook looks gorgeous.