So I tried out this cookie recipe from EatingWell (possibly the best cook magazine and books I’ve ever used) http://www.eatingwell.com/recipes/brown_sugar_crackles.html But I want to give it a little oomph…namely, by adding some Penzey’s cinnamon. I added 1/4tsp this time, and didn’t taste much of it. How much can I add, and do I need to add anything else (milk, eggs, oil) because it will make the mix a bit dry, etc?
The method used in the cookie called “Snickerdoodles” may help you here - for that, you roll dough balls in a mix of white sugar and cinnamon, then place them on baking sheets as is. One recipe I googled suggested two tablespoons of sugar to two teaspoons of cinnamon. Edit: On double-checking your recipe I see it’s a cut-out cookie - maybe you could put the mix into a little shaker and sprinkle the top of each.
Oooh… that’s a yummy looking recipe. I might have to give that a whirl.
IMO, to get a noticeable cinnamon taste for that amount of batter, you’ll probably need between 1/2 tsp and 1 tsp. Start with 1/2 tsp, then taste the batter to see if you like the flavour and keep adding a little more cinnamon until you feel it’s cinnamony enough… keeping in mind that the baking will probably tone down the overall flavours. (Yes, I know there are raw eggs in there… but short of eating the full bowl, you’re unlikely to make yourself sick from eating the batter)
No need to add/remove anything to compensate, BTW. Spices are pretty forgiving, since the quantities are usually too small to affect the texture of the final product (it’s rare to add more than a teaspoon or two of any dried, ground spice).
Actually, I don’t have a cookie cutter, so I just rolled little balls and smooshed them with my palms, like I would a hamburger. They turned out very well, in taste and appearance (so long as you’re not a stickler for uniform sizes).
Mahna Mahna, it was very good, I hope you like it. Not using a cookie cutter saved me a good bit of time as well, I think. Just a heads up that because they use brown sugar, not much butter, and some whole-wheat flour, they don’t taste very “heavy” or sweet - so I subsequently ate many more than I normally would have when they came out of the oven
I think I’m going to do both actually - a little on top, and 1/2 (and then probably a whole) teaspoon in the batter itself.