Before our usual Friday movie, Kenny and I usually grab drinks and apps. We’ve tried out some pretty great places downtown, but lately we’ve fallen in love with P.J. Clarke’s. They have Hoegaarden on tap, which was instantly a good sign.
The other day, we were still hungry after the chicken quesadilla we split and decided to try out their dessert menu. We got the cinnamon cookie topped with ice cream and caramel sauce and it was amazing!
It was so good in fact, that it inspired me to try my hand at making it myself. I had never made or even had cinnamon cookies ever before, so I didn’t even really know how to rank all the hits I got on Google when I searched “cinnamon cookie recipe.” I found one recipe that sounded great, but it called for cinnamon chips, which Treasure Island did not carry. This was my second choice, but it turned out to be a great decision. I will definitely be making these again.
1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (approximately) cinnamon sugar (1/2 cup sugar + 1 tablespoon cinnamon)
Cream sugar and butter. Beat in egg and vanilla.
In a separate bowl, combine flour, cinnamon, baking powder and salt.
Add dry ingredients to butter mixture until dough forms. Use your hands to press into a ball.
Cover and refrigerate for approximately 2 hours.
Shape dough into small balls about 3/4” in diameter.
Roll balls in cinnamon sugar and place 1” apart on a lightly greased cookie sheet.
Bake at 350ºF for 10 minutes or until the edges are lightly browned.
Cool slightly on pans, then place on cooling rack to cool completely.
They’re delicious on their own or try these serving suggestions!
Try them warm with a dollop of ice cream.
Or put a scoop of french vanilla ice cream between two cookies, wrap individually and let freeze overnight for delicious ice cream sandwiches!