RECIPE
Simple and Easy
Cinnamon Sugar
Cookies
Batch makes half a dozen cookies.
Ready in 20 minutes
Serves 2 people
Equipment
● Medium mixing bowl
● Medium baking sheet
● Measuring cups
● Measuring spoons
● Silicone baking spatula
Ingredients
● 4 tablespoons unsalted butter, melted
● 1/3 cup granulated sugar
● 2 egg whites
● 1/2 teaspoon vanilla extract
● 1/2 cup + 2 tablespoons all-purpose flour
● 1/4 teaspoon baking soda
● 1/8 teaspoon fine salt
● 1/4 teaspoon cinnamon
Preparation
1. Preheat the oven to 350 and line the baking
sheet with parchment paper.
2. Melt the butter in 15-second intervals until
melted.
3. In a large bowl, mix together your sugar, egg
whites, vanilla extract, cinnamon, and melted
butter. Mix till mixture is smooth and free of
lumps.
4. Next, add the flour, baking soda, and salt to the
mixing bowl. Add each individually, then stir
lightly until the mixture is smooth.
5. Press dough into a flat lump in a bowl, separate
in two by eye. Split each half into three pieces,
then roll into balls. Lightly roll dough balls in
granulated sugar then place on a baking sheet.
6. Bake for 12-13 minutes. Bake till you notice the
cookies are cracked on the top and they have
risen properly.
7. Let cookies rest for two minutes before
removing them from the oven. Then let them
cool for 10 minutes.
 well. The cookies came out super fluffy, but had a
cakey flavor. The 2nd batch with 2 whites looked like
Personal Commentary they weren’t going to work, when I was rolling them
they had no structure or stability. Then they ended up
The sugar cookie is a must-learn when becoming a
coming out about as fluffy as the other but less airy.
baker. Being a simple cookie, the small amount of
The overall taste was best though, previous batches
ingredients must be measured properly, or the recipe
had a somewhat toxic eggy taste.
will be off. In this recipe, the sugary cinnamon taste is
most potent. I tried quite a few different batches with
different amounts of eggs, I recommend either 2 egg
whites or a single yolk. When baking your cookies
always be sure to double check your measurements,
check on the cookies when in the oven, and always let
them rest before serving.

My Experiment
I’ve always liked making cookies, but I’ve never been
a super good baker so I would always have to use
recipes. I was always curious why some recipes say to
use whole eggs, others say use white or yolks only,
and others say to do a combination of both. In my
experiment my independent variable will be the
number of eggs and if they are whites or yolks. So, my
question is how will the dependent variables being
volume and texture change when changing the egg
type and amount? How this works
Eggs are such a key ingredient when baking cookies.
I started out by following the recipe and only using a The amount of eggs and type of egg you use can
singular egg yolk. This batch came out great, they drastically affect the texture and volume of a cookie.
were fluffy and airy cookies. My second batch using 2 The batches of cookies with egg yolks usually came out
egg whites came out pretty gross, when I was mixing more doughy and cake battery. This is because there
it up the batch was super wet, seemed like it wouldn’t are more proteins and fats in egg yolks, and when raw
cook very well. They were however much flatter than these proteins are unraveled, and cannot bond to
the other cookies, alos making them wider than the anything. But when cooked, the eggs start to coagulate,
previous batch. The third batch with 3 yolks was bonding with the other ingredients in the mixture. The
super wet and doughy, but came out looking super batches with the egg whites were usually more airy and
airy. They were raw inside so if cooked longer it soft, this is because egg whites are made up of 90%
would’ve been good. water, and 10% proteins. There is drastically more
water in egg whites making the dough more moist.

I then began making the batches with egg whites. The

first batch when mixing was more watery and it was
harder to mix because the egg yolk didn’t mix up as