Bake like a national champion – these soft and cozy cinnamon sugar cookies are from our 2021 US Figure Skating national champion, Bradie Tennell.
Did anybody catch the 2021 US Figure Skating Championships? If not, it was definitely an exciting event, and I am grateful that all the skaters got to compete despite the pandemic. Las Vegas did an excellent job hosting and keeping our athletes safe.
I especially enjoyed watching the ladies event, when I stayed up way past my bedtime to see who would be crowned our winner. At the end of the day (SPOILER ALERT), Bradie Tennell won. Amber Glenn, Karen Chen and Alysa Liu came in 2nd, 3rd, and 4th respectively. The ladies looked extremely strong, and I did not envy the job that the judges had to determine who would earn the gold medal.
When I was perusing the US Figure Skating Fan Zone for additional news and tidbits, I saw that Bradie had shared a cozy cinnamon cookie recipe. I had already planned on making it, but I didn’t know when. After Bradie won the title, I baked these the next day to celebrate her win.
Honestly, these cookies were much better than I expected. I guess I had expected a snickerdoodle-like cookie, but these were softer and fluffier than a traditional snickerdoodle. Keep in mind that I didn’t flatten the cookies like Bradie recommended. Either way, these cookies were fabulous. I’m pretty sure I’ll be making these again, but I will likely change the name to something like National Champion Cinnamon Cookies or Cookies from a Champ. Ha ha.
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Cozy cinnamon cookies from Bradie Tennell
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 and ½ teaspoons ground cinnamon
- 1 cup (2 sticks) unsalted butter room temperature
- 1 and ⅓ cups granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 teaspoons vanilla extract
Cinnamon sugar topping
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- In a medium sized bowl, whisk together the flour, cream of tartar, baking soda and ground cinnamon together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg, egg yolk and vanilla and mix well.
- Turn the mixer to low, and add the dry ingredients in 3 batches. Mix until everything just comes together. Your dough will be very thick.
- In a small bowl, whisk together the sugar and cinnamon for the topping.
- Using a medium cookie scoop or two spoons, scoop out balls of dough. Roll it into the cinnamon sugar mixture so all sides are covered. Place it on your prepared baking sheet. Repeat with the remaining dough, making sure to space the dough balls at least 2-3 inches apart on your baking sheet.
- Bake in your preheated oven for 10 minutes. They will end up being very puffy. Bradie recommend that you use a spatula to deflate the cookies a bit, but I prefer keeping them tall and puffy.
- Allow the cookies to cool before serving.