Cookies… soft but crunchy, sweet and delicious. The holidays are a fantastic time for baking (honestly, any time is a good time for baking). There are so many different cookies that are amazing but I want to share with you the absolute best holiday cookie I have ever made! I literally call them Crack Cookies because you cannot stop eating them. I utilized a basic recipe for French Butter Cream cookies and over time added a few thing to make it my own. I hope you enjoy them as much as I do. Make sure to also check out the amazing cookie recipes from my fellow bloggers at the end of the post as well!
Cinnamon Kissed French Butter Cream Cookies
- 1/2 C. Butter
- 1/2 C. Shortening
- 1 1/2 C. Sifted Powdered Sugar
- 2 C. Sifted Flour
- 1/4 tsp Cinnamon
- 1 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 Egg
Starting with your stand or hand mixer, cream the butter and shortening until smooth.
While this is mixing, add together in a separate bowl: the flour, baking soda, cinnamon and cream of tartar. Stir and sit aside.
Gradually add in the powdered sugar to the creamed butter/shortening mixture. Add the salt, vanilla, and egg. Beat throughly.
Add your dry ingredients and mix well. Once it is mixed well, I form is into a half circle in the bottom of the bowl and chill for at least 20-30 minutes. You can chill for as little as 10 minutes but I oreder longer as forming the smaller balls of dough takes me a while.
When it is chilling, add 1/4 C. Of Powdered Sugar in a shallow bowl and mix in a pinch of cinnamon. Find a glass with a flat bottom and place it into the sugar mixture. This is a key trick to making your cookies flat!
Preheat the oven to 350°.
On a cookie sheet place the 1/2 inch balls of dough equidistant from one another with room on all sides to flatten the cookie.
Make sure the bottom of your glass is coated (not caked!) with powdered sugar and use the glass to help flatten the cookies to about 1/4 inch thick.
Bake the cookies for approximately 10 minutes or until the edges are golden. Let cool for a minute (or two) on the cookie sheet before moving to a plate or cooling rack. By doing this, it allows the cookie to set a little more before moving them.
Enjoy warm or anytime. They end up being melt in your mouth delicious with a hint of cinnamon in the finishing bites. One batch makes around 80 cookies! I took about half of then to work and they were gone in a flash!
What is your favorite Christmas cookie? Let me know in the comments below or if you do not have one check out the amazing recipes below from a few of my fellow Bluegrass Bloggers!