Your kids will love to make—and eat—these simple but delicious cookies!
My toddler, Aja, has been nagging me all day to let her make her favorite Cinnamon Roll Cookies all by herself.
A little too advanced for a three year old!
I remembered these Cinnamon Twists, fondly referred to by Sam (hubby) as Mrs. Sniderman Cookies—after the sweet family friend, Audrey, in his home town of Calgary, Canada, who thoughtfully sent a care package of his favorites with his parents, when they visited LA.
Brilliant! Kid-friendly, and no need to soften the butter or buy ingredients.
Aja had a blast mixing, rolling and shaping the cookies “all by herself.” This was a great exercise for me in completely giving up control.
Now that Nana and Zaida live nearby, Aja can take over from Mrs. Sniderman making daddy’s favs! (As if he wasn’t already smitten.)
I forgot that she likes to eat cinnamon sugar by the spoonful. That apparently still wasn’t enough sugar for her, because she still insisted on icing the cookie with the only (chocolate) frosting I had in the pantry. (Note: This is not recommended by me!)
As I was posting this recipe, I was happy to discover that it originated from Norene Gilletz—well-renowned Canadian cookbook author, of whom I’m a huge fan. She has been very supportive of my blog, and is always quick to answer my cooking and baking questions on Norene’s Kitchen—her fabulous Facebook group.
- 3 large or extra-large eggs
- 1 cup granulated sugar or brown sugar, lightly packed
- 1/2 - 3/4 cup canola oil (I used 1/2 cup to lighten them up a bit, but Norene's recipe calls for 3/4 cup)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- big pinch of salt
- cinnamon sugar: 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon
- Preheat oven to 350 degrees F. Cover two baking sheets with parchment paper.
- Whisk flour, baking powder and salt in a medium bowl to combine; set aside.
- Combine eggs, sugar and oil in a large bowl; mix well with a spoon.
- Add flour mixture; mix just until flour disappears. (Do not over-mix or cookies will be tough.)
- Use a small cookie scoop to portion about a tablespoon of dough. Place the dough on a board and roll with the palm of your hand into a pencil-thin rolls. (They will puff up quite a bit, so don't make them too thick.)
- Coat in cinnamon sugar and shape into figure-eights, alphabet letters—or whatever shape your mini-baker desires!
- Place one inch apart on prepared baking sheets. Bake for 10 - 15 minutes, depending on the shape and thickness of the cookies.
- Transfer parchment to wire racks after 2 minutes and allow to cool completely. (If your little baker can wait that long!)
- They freeze well.