Prep 10 mins
Cook 15 mins
I used to make these cookies a lot when my son was young; he loved the different shapes I would make. They are NOT a super-sweet cookie.
- 1⁄2 cup white sugar
- 1 tablespoon ground cinnamon
- 3 extra-large eggs
- 1 cup packed brown sugar
- 3⁄4 cup canola oil
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- Preheat oven to 375F; have ready cookie sheets lined with parchment paper.
- Put white sugar and cinnamon in the bowl of your food processor, fitted with the steel blade.
- Pulse quickly, just until mixed, then empty mixture onto a pie plate.
- Now put the eggs, brown sugar and oil into the bowl of your food processor and pulse for a few seconds, until blended.
- Add baking powder and flour to mixture and pulse just until the flour disappears-- it is important not to overprocess or the cookies will be tough.
- Use about 1 tbsp of this dough to form cookie into the twist of your choice-- I used to form capital letters when my son was young, making alphabet cookies.
- Roll cookies in cinnamon-sugar mixture and place on prepared cookie sheets.
- Bake in preheated oven for 12 to 15 minutes, or until lightly browned-- if you've made fairly large twisted cookies, you'll likely need the full 15 minutes.
Not a super sweet or impressive cookie. I swapped the cinnamon for nutmeg and they turned out a lot like great-grandma's cookies.
Not super sweet, but takes that "I need something sweet after that meal" edge off. I like 'em a lot!
While not a very sweet cookie - these were fun and easy to make and tasted pretty good too. A good cookie to take in a brown bag lunch.