The summer has come and gone but there is no reason to miss it here in Colorado! We are still having summer days and it is still hot enough to pick a chilled white wine over a red one. And whenever you open up that bottle of white don’t drink the whole thing! I assure you that you will want to save a bit so that you can mix up a batch of these crispy, buttery cookies.
Now I know these cookies may not look like most tempting treats on the tray, but don’t let appearances fool you! This simple recipe combines just 6 ingredients to make an excellent cookie. Adding the wine to the batter gives some intrigue to the flavor and the addition of cinnamon results in something resembling a grown up snickerdoodle!
Make sure that your butter is at room temperature so that the wine will mix into the butter more easily. I have also made them using champagne and they were great!
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 6 tablespoons white wine, room temperature
Instructions
- In a small bowl, whisk together the flour, salt, and cinnamon. Set aside.
- In a larger bowl, beat the butter until it is light. Add the granulated sugar and beat until well incorporated. Continue beating and add the white wine a few tablespoons at a time.
- Stir in the flour to make a smooth dough. Cover the bowl with plastic wrap and chill for 30 minutes.
- Preheat the oven to 350 degrees and line a baking sheet with baking parchment.
- Scoop the dough into one tablespoon sized balls and place on the prepared baking sheet, leaving about 2 inches of space between the cookies.
- Bake for about 15 to 18 minutes until the edges are nice and golden.
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