Wednesday, August 3, 2011

Chewy Graham Cookies

A few weeks ago I was craving a Snickerdoodle cookie. This was a problem for a couple of reasons; a) I didn’t have any baking soda and two) I was not willing to go to the store to buy any. Have you ever tried to make cookies without baking soda? Don’t try it, it won’t work. Trust me. No matter what you try or what substitutions you find on the interwebs, it just won’t work. Your cookies will be weird and nobody likes a weird cookie. 

These cookies are not weird.
They are delicious.
They are not Snickerdoodles, they are better.
They’re sweet without being overpowering which means you can eat a ton of them before you realize what you’ve done. Then eat some more.

If you’re dating someone and you like them, make these for him. He will fall in love with you.
If you tell someone’s boyfriend that you’ll give his girlfriend the recipe if she hires you at her office,  you may become gainfully employed. Trust me.

They’re that good.

I originally got the recipe from My Kitchen Addiction when I saw them used for a S’mores sandwich cookie. Don’t worry; I’ll share that with you too,come back tomorrow.

                Chewy Graham Cookies
For cookie:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup honey
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extra
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 1/2 cups all-purpose flour
For topping:
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Preheat oven to 375 degrees and line some cookie sheets with parchment paper and set aside.
To make cookie dough combine butter, both sugars, honey, baking powder, baking soda, cinnamon, vanilla and salt in bowl and cream together. Add the egg and beat until incorporated into the creamed mixture. Stir in flour.

In a small bowl, combine sugar and cinnamon for topping.

Scoop out rounded tablespoons, the dough will be soft and maybe a little sticky. Roll the dough in the cinnamon-sugar topping and place on lined cookie sheets. Bake for 9-10 minutes or until the cookies have just set and slightly golden. DO NOT OVERBAKE!

Allow cookies to cool on baking sheet for a few minutes before transferring to wire rack to cool completely. Try not to eat all the cookies while they are cooling. This recipe makes about 2-3 dozen cookies depending on your version of a tablespoon.

1 comment:

  1. So glad you enjoyed the cookies! They are certainly one of my favorites. I haven't made them in a little while... Thanks for the reminder. I will have to whip up a batch this weekend!