Cinnamon Sugar Cookies

Cinnamon Sugar Cookies

Now that Spring is officially in the air, I thought I would share my flower shaped cinnamon sugar cookie recipe.  I made these a few months ago, in the middle of winter, on one of the only snow days we had.  The cookie cutters that I found in a small shop in Falmouth, MA made it extra fun, and my daughter enjoyed adding the sprinkles onto the flowers with me.  This is a basic sugar cookie recipe, with the addition of cinnamon, and the replacement of white flour with organic whole wheat, and switching out the eggs for soaked chia seeds.  I love the little chewiness of the chia seeds, but you could definitely just use eggs instead if you prefer. When my kids are helping me and getting their hands into everything, I like knowing there is no raw egg in the dough they are playing with, so the soaked chia seeds are a nice alternative.

Cinnamon Sugar Cookies

some ingredients

1/2 C. organic butter, softened
1 C. organic white sugar
1/2 tsp. pure vanilla extract
1/2 C. soaked chia seeds* (or 2 eggs)
               (soaked in organic plain soy milk)
2 C. organic whole wheat pastry flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. salt

*about 2 T. chia seeds soaked with 1/2 C. soy milk


Using an electric mixer, cream together the butter and the sugar until light and fluffy, about 2 minutes.  Add in the vanilla and the soaked chia seeds, and combine well. Sift together the flour, cinnamon, baking powder, and salt, and add to the mixture and beat until a soft dough forms.
Roll the dough out to about 1/8 inch thick and cut into shapes. Bake on an ungreased cookie sheet at 325F for 10 minutes.

mixing the dough

rolling out the dough

ready to bake

cooling off

packing up for a school Halloween party
(my son said his classmates loved them)

Snow Day cookies

Snow Day cookies part 2

Snow Day, but wishing for Spring cookies