Cinnamon Cookies

Hello Bloggies-

       I just wanted to apologize for my massive absence from the internet.
       You see, I'm a student. And, being a student taking some of the absolute worst (by worst I mean hardest) classes I am able to take, I have almost no life.
       So, sometimes, between all my studying and working and all that other stuff I do, I don't find a lot of time to bake.
       And, a lot of times when I do bake something, I forget to take pictures.
       I'm an idiot.
       But, I have returned! And, I promise to have post 3 more recipes (with pictures!) within the next couple of days. Yeeeehaw!
       Also, I've gave up everything unhealthy for Lent. It kinda sucks. So, I've been trying to whip up some healthy desserts...so far I've had some nice vegan chocolate cookies and vegan banana muffins that were pretty fab. But, like I said, forgot to take pictures. :(

       Anyway, let's move onto these cookies.
       The recipe I got them from is called "Chewy Cinnamon Cookies". Well, mine did not come out chewy. At all. After cooling down, they got quite crisp and a little hard. It's because I didn't have bread flour on hand and used all purpose instead.
       But, regardless, they were delicious, packed with yummy cinnamon goodness. I took them to my friends and they ate them all up!
       And, no, these cookies are not healthy. But, I made them last Sunday. And, if you're Catholic, you know that you can have whatever you gave up for Lent on Sunday. :) Tomorrow...well, let's just say tomorrow's gonna blow my fricking mind.

Cinnamon Cookies
Recipe from Kitchen Addiction

2 cup plus 2 tablespoons cake flour*
1 3/4 cup plus 2 tablespoons bread flour   (I used all purpose, and they came out crisp. Use bread flour for chewy cookies)
1 1/4 teapsoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 3/4 cup light brown sugar
1 1/2 teaspoon cinnamon
2 eggs
1 teaspoon vanilla extract
granulated sugar
cinnamon

1. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk together the flours, baking soda, baking powder, and salt. Set aside.
3. With a mixer, cream the butter, granulated sugar, brown sugar, and cinnamon together on medium high for 5 minutes, until very light and fluffy.
4. Mix in eggs, one at a time, and then vanilla. Stir in the dry ingredients until just combined.
5. Cover at surface with plastic wrap and refrigerate at the very least 4 hours, but preferably 24 hours before baking. (I chilled mine for about 7 hours)
6. To make the cinnamon-sugar topping, combine 1 teaspoon cinnamon for every 1/4 cup sugar.
7. Place 2 tablespoon rounds of dough onto a parchment-lined cookie sheet. Sprinkle each ball heavily with the cinnamon-sugar mixture.
8. Bake 18-19 minutes, until golden brown, but still a little moist in the middle.
9. Cool 4 minutes on the sheets, then transfer to wire rack to cool completely.
*Don't have cake flour? No worries. Take one cup of all purpose flour, and remove two tablespoons for it. Then, add in two tablespoons of corn starch. Sift this mixture 3-4 times, until well combined and smooth. There you go- cake flour!