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Another dumb question...

soupereasy's picture

Going to make the cinnamon cappucccino cookies tomorrow.


Recipe calls for cinnamon sugar. Ok, how much sugar to cinnamon?


TIA. :)
ETA


Recipe wants me to roll the balls in cinnamon sugar, so I assume I would need a quantity. Recipe makes 2 1/2 doz.


Edited 7/21/2009 7:13 pm ET by soupereasy

Jean's picture

(post #65167, reply #1 of 19)

Start with 1/4 cup sugar to 4 tsp cinnamon, then adjust to your taste.  It's really totally up to you.


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soupereasy's picture

(post #65167, reply #3 of 19)

Wow, disparate suggestions!

Jean's picture

(post #65167, reply #4 of 19)

So how much do you really like cinnamon? :)


Sometimes I wonder--why is that Frisbee getting bigger?--and then it hits me.



http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
soupereasy's picture

(post #65167, reply #5 of 19)

I am just making coffee cookies.
I am thinking 1 tbl to 1/4 cup. Which is pretty much what you said!
When you are right, you are right. ;)

Canuck's picture

(post #65167, reply #2 of 19)

I made them and they were yummy. I used about 1 tsp to about a cup of sugar, and I added about 2 tsp vanilla powder because I have it. (I had extra sugar left over so you might want to halve those amounts.)

EllaJean's picture

(post #65167, reply #6 of 19)

I made them today and used the 1 tbsp. cinnamon to 1/4 cup of sugar and that seemed a good proportion. They were tasty but I did find them a little too sweet and next time I will cut back just a little on the sugar. Doesn't seem like anyone else found them too sweet so it's probably just me. I also found the salty thin and crispy oatmeal cookies a little too sweet for my liking.

soupereasy's picture

(post #65167, reply #7 of 19)

Thanks for the input. I am not a sweet fan, though I did like the salty oatmeal cookies. Probably because I like the salt. ;)


 

Marcia's picture

(post #65167, reply #8 of 19)

I thought the salty oatmeal cookies had a LOT of sugar in the recipe and I cut back on that, but didn't make a note about how much. They were gone in no time.

soupereasy's picture

(post #65167, reply #9 of 19)

This is not a recipe I would repeat.
These cookies are plug ugly and as someone said terribly sweet. I made a tray rolling them in the cinnamon sugar and a tray just sprinkling the balls with the cinnamon sugar.
I also don't like how fatty they are. Pick one up and you have little grease spots on your finger tips.


I actually prefer the taste of the sprinkled ones. Both are equally ugly! :)
I imagine my DH will enjoy them.

We do have to remember that I am not a baker, nor do I really care for sweet.


ETA: That someone would be EllaJean.


Edited 7/22/2009 4:55 pm ET by soupereasy

Canuck's picture

(post #65167, reply #10 of 19)

Are these the Cappucino Snickerdoodles? We loved them. Although I made them bigger, I thought they were really cute. We do like sweet though. I didn't notice any fattiness.


Different strokes ;)

soupereasy's picture

(post #65167, reply #11 of 19)

Cinnamon Cappuccino Cookies from the blog "a kiss and a cupcake".


If we all liked the same things, life would be awfully boring! ;)

Canuck's picture

(post #65167, reply #12 of 19)

Oops! Sorry about that!


 

soupereasy's picture

(post #65167, reply #13 of 19)

Different cookies? I'm asking.

Canuck's picture

(post #65167, reply #14 of 19)

Yes, I made the Cinnamon Snickerdoodles posted here in the last week. They were delicious.

SallyBR1's picture

(post #65167, reply #15 of 19)

Jean directed me to this, so I should say that cooling the cookies for 5 minutes is definitely not enough.

I baked a first batch cooling 5 minutes and they turned out flat as pancakes, never puffed up during baking. The dough needs to be cooler for sure. The final batch was the best, the dough was definitely cold then

THe recipe in the blog asked for beating sugar, butter and eggs together, but every single cookie recipe I've made asks for creaming butter and sugar alone first, so that's what I did. (ISn't it funny, the anti-cake-baker being opinionated on a cookie recipe? :-)

 


 


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Canuck's picture

(post #65167, reply #16 of 19)

I'm very embarassed to admit that I didn't even read the instructions either time (I made them during the week and this weekend) because I make so many cookies and figure that I know everything :)


I didn't chill the dough today or the first time and they were great. I did bake off another batch of dough that had been in the fridge for a day, and they were good too (quite a bit darker though). It isn't hot in Toronto this week, so maybe it's your weather.


I'm a good cookie baker but I'd seriously consider trading you for the bread talent.

soupereasy's picture

(post #65167, reply #17 of 19)

Yes, mine were flat and ugly.
I did cream the butter and sugar, before I beat in the eggs.
I used finely ground espresso.
I did refrigerate for almost an hour.
I have no room in my fridge to chill cookie sheets, but they were at a cool room temp.


I still have a quart bag of the dough in the fridge. It won't go to waste! ;)

FL.Cook's picture

(post #65167, reply #18 of 19)

Mine were nothing to write home about. First I made the 1" balls, and they were really pathetic, so then I made a few more that were larger. The second batch looked a bit better right out of the oven, but then became flat. I followed the recipe to a tee, and they were in the fridge for about 40 minutes. I really don't even care for the taste. I will just delete them from my recipe file as I have too many really good cookie recipes.

Carole

Carole
soupereasy's picture

(post #65167, reply #19 of 19)

Made another batch today. Same batch of dough. They came out more like coffee snaps (as opposed to ginger snaps).  Flavour is good.


I know I followed the recipe. Measured everything. Don't know where I went wrong?? Ah well!