Cinnamon Graham Cookies

Cinnamon Graham Cracker Cookies | windykitchen

What’s your idea of comfort food?

Is it heavy, rich, carb- and fat-laden, something in the neighborhood of lasagna or spaghetti and meatballs? Or is it something sweet, like ice cream or cookie dough?

Apparently, comfort foods vary quite a lot by gender. The other day I found this incredibly interesting study on comfort foods — apparently women are likely to name chocolate or cookies as their comfort foods of choice, while men lean more toward soup, pizza and pasta (and everyone chose ice cream).

That’s interesting in and of itself, but what I thought was really fascinating was what the researchers read into this — “Men prefer the more ‘meal–type’ items because this gave them a feeling of being “spoiled” or “taken care of”, whereas those same foods reminded women of all the work that went into preparing the meal.

Ha! So what do you think? Which way do you lean? I have to say, I think my comfort foods lean more toward the minimal-prep (and minimal nutritional value) side of the spectrum. Topping my list are rice krispie treats (homemade or the kind they have at Starbucks) and McDonald’s french fries. Apparently I like empty calories that I can keep shoving into my face without ever getting full.

And if your comfort food of choice is cookies? Scroll down, because this one is a winner!

Cinnamon Graham Cracker Cookies | windykitchen

CINNAMON GRAHAM COOKIES (recipe from Stephanie Cooks)

2 cups finely crushed graham cracker crumbs (about half a regular sized package)
1 and 1/2 cups all-purpose flour
1-2 tsp ground cinnamon (I recommend two!)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
1/4 cup white sugar
1 and 1/4 cups packed brown sugar
2 large eggs
1 tsp vanilla extract

1. Preheat oven to 350. Combine first five ingredients (graham cracker crumbs through salt) in medium bowl and set aside.
2. Cream butter, sugar, and brown sugar with electric mixer or stand mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla and mix well.
3. Add dry ingredients to butter mixture and stir until combined. Drop 2-tsp sized balls of dough two inches apart on ungreased cookie sheet (make sure to leave room between the cookies, because they’ll spread out). Bake 9-11 minutes or until edges are brown.

I loved these! They were so soft and chewy and were even better the next day. Highly recommend!

Cinnamon Graham Cracker Cookies | windykitchen


One thought on “Cinnamon Graham Cookies

  1. Pingback: Beach Eats: Mediterranean Salmon Salad | windykitchen

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