I’ve been thinking about cinnamon heart candies for awhile now. Valentine’s Day is under one month away and I’m seeing those little candies everywhere.
I used to love these as a kid, then I went through an anti-cinnamon heart candy phase, and now we’re kind of friends again. If it was a Facebook status, I’d have to say “it’s complicated”.
Where was I? Oh yes…
I thought it would be fun to put those hot little candies into something, and I do love a good sugar cookie, so…
They turned out nicely but at the time I thought that there was no cinnamon candy flavour to them. It turns out they have a lot of flavour, I just couldn’t taste it because I was eating cinnamon hearts as I was baking so I kind of destroyed my ‘untouched’ palate.
A day later (and off the cinnamon candies for 24 hours), and I could taste them just fine. So I don’t want to hear that you just got them out of the oven and you can’t taste anything if you were snacking (read stuffing them into your face) while you were baking.
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1/2 tsp vanilla
- 2 1/2 cups all-purpose flour (I use unbleached)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup finely ground cinnamon heart candies (plus a little extra set aside for rolling)
- Preheat oven to 375 degrees.
- In a mixer, combine butter and sugar and mix well on low to medium settings until well blended.
- Continue mixing and add egg and vanilla. Continue to mix on the lower end of medium until completely mixed.
- In a separate bowl, mix flour, baking soda, baking powder, and finely ground cinnamon heart candies (I use a mini processor to grind up the candies). Blend well.
- Gradually, add your dry mix to your wet mix in 1 cup increments while your mixer is running slowly until everything is added and mixed together.
- Make one-inch balls from your dough and roll in remaining powdered candy mix that was set aside.
- Put on baking sheet a couple of inches apart and bake at 375 degrees for 10 - 12 minutes depending on your oven. I baked mine at 11 minutes. Cookies will puff up while baking but will flatten into the result pictured here.
- Let cool for a couple of minutes, then transfer to cooling rack.
- While the cookies are baking, cover your dough mix with a damp cloth so it doesn't dry out.
- Makes 48 cookies.
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.