Here is another Christmas (or any day) cookie recipe from Real Simple. It truly was, "really simple" and it doesn't have any eggs in the recipe. It's a nothing-super-special kind of cookie, but you can throw it together so easily. These are soft and chewy...just my kind of cookie! This was supposed to make 48 cookies, but apparently I made these way too big (I didn't think so!) because I only got about 30 cookies out of this.
The girls and I liked these though, and this would be a good, kid-friendly recipe for them to take to school.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup packed dark brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 3/4 cups all-purpose flour, spooned and leveled
Heat oven to 350° F. With an electric mixer, beat the butter, brown sugar, and ¼ cup of the granulated sugar on medium-high speed until creamy, 2 to 3 minutes. Add the vanilla, salt, and ¼ teaspoon of the cinnamon and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing just until combined (do not overmix).
In a small bowl, stir together the remaining 2 tablespoons granulated sugar and ¼ teaspoon cinnamon.
Drop teaspoonfuls of the dough onto baking sheets, spacing them 1 inch apart. Sprinkle generously with the cinnamon sugar. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes. (Cookies will deflate somewhat.) Cool slightly in the pans, then transfer to a wire rack to cool completely.
Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.
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