(Makes 40 Cookies)


1 cup Shoogies Baking Cane Sugar (1 Baker Bag)

1 cup butter, softened 2 sticks

1/2 cup granulated cane sugar

1/4 cup cinnamon

1 large egg (room temperature)

2 1/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp Kosher salt

1 tsp vanilla extract

1/2 cup cane sugar mixed with 1 tbsp Shoogies Cane Sugar (1/2 Baker Bag)

1/2 tsp cinnamon for rolling

Make the Cookies 

  1. Preheat oven to 340ºF

  2. Line cookie sheets with parchment paper or a nonstick baking mat

  3. In a medium bowl mix together 1 cup Shoogies with granulated cane sugar and cinnamon

  4. In a small separate bowl mix together 1/4 cup cane sugar mixed with 1 tbsp Shoogies + 1/2 tsp cinnamon

  5. In a separate bowl mix together flour, baking powder, and salt

  6. In a stand mixer, fitted with a paddle attachment, cream butter and sugar mixture on high speed until light and fluffy, about 2-3 minutes.  Lower speed to medium and add egg. Mix until well-combined

  7. On medium speed add flour mixture and combined. Stir in vanilla

  8. Scoop cookie dough by the tbsp full and roll into a ball. You should be able to make 40 cookie balls

  9. Add granulated sugar to a large bowl for rolling cookie dough in before baking

  10. Place each ball of cookie dough into the bowl of sugar cinnamon mix and roll to coat well

  11. Place cookie dough onto baking sheet, spacing about 1 1/2-inches to 2 inches apart. Lightly press each cookie down

  12. Bake for 9-11 minutes or until lightly browned


Made With

Baking Cane Sugar Bag

By: JeffThe420Chef