LARA LLADOC

Lessons in Chemistry-Inspired Cinnamaldehyde Cookies

Recipe by Lara Lladoc

Lessons in Chemistry by Bonnie Garmus

Cinnamon-loaded cookies, topped with candied nuts, maximize the impact of cinnamaldehyde—an organic compound utilized by the brilliant Elizabeth Zott.

Time: 90 minutes

Servings: 24 cookies

Difficulty: Medium

Ingredients:

For the Cookie Dough:

2 3/4 cups all-purpose flour (350 g)
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 tsp cinnamon (6 g)
1/4 tsp nutmeg
1 cup butter, room temp (227 g)
1 cup dark brown sugar (213 g)
1/2 cup granulated sugar (100 g)
2 eggs
2 tsp vanilla

For the Candied Nuts:

1 cup granulated sugar (200 g)
3 TBS cinnamon (24 g)
1/2 cup water (120 g)
2 cups chopped walnuts or almonds (240 g)

For Rolling the Cookies:

2 TBS granulated sugar (25 g)
1 TBS cinnamon (8 g)

Instructions:

In medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In large bowl, beat together butter and sugars until fluffy.
Add eggs, one at a time, then vanilla. Mix at each stage until combined.
Slowly add flour mixture. Mix until homogeneous.
Cover bowl and place in fridge for 30+ minutes.
Meanwhile, make candied nuts:
1. In small bowl, whisk together sugar and cinnamon. Transfer to nonstick skillet. (Save bowl for rolling cookies later.)
2. Add water to skillet. Heat stove to medium. With silicone spatula, stir together water and cinnamon sugar until combined and simmering.
3. Add chopped nuts. Stir until water fully evaporates and dry crystals of sugar appear on nuts, approximately 20-30 minutes. Toward end of cook time, use spatula to separate large clusters while stirring.
4. Transfer candied nuts to aluminum foil-lined baking sheet. Using two forks, separate any remaining clusters of nuts. Allow to cool for 5-10 minutes.
Adjust oven racks to upper- and lower-middle positions. Preheat oven to 350 F.
Reuse small bowl: Combine sugar and cinnamon for rolling the cookies.
Scoop chilled dough 2 TBS at a time, and roll into balls. (Approx. 24)
Roll balls in cinnamon sugar until coated. Shake off excess.
Smoosh 4-7 candied nuts into top of each cookie dough ball. Press nuts firmly until secure, but do not submerge into dough. Reshape ball as necessary.
Place balls onto parchment paper-lined baking trays, at least 2 inches apart.
Bake at 350 F for 10 minutes, then rotate and switch trays on racks. Bake additional 7 minutes (17 minutes total), or until cookies are dark golden brown.
Remove trays from oven. Allow cookies to cool on trays for 10 minutes.
Transfer cookies to paper towel-lined rack. Serve warm or allow to cool completely before storing in airtight container.

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