喜歡吃餅乾，喜歡做餅乾。

喜歡嘗試不同口味的我們，今次用了肉桂粉來做肉桂餅乾。

材料：

餅乾麵團：cookie dough

白糖 1/4 cup white sugar

二砂糖 1/2 brown sugar

奶油 1/2 cup butter, softened

蛋 1 egg

香草精 1 teaspoon vanilla extract

麵粉 1 1/4 cups all-purpose

蘇打粉 1/4 teaspoon baking soda

鹽巴 1/8 teaspoon salt

肉桂沾粉： cinnamon sugar

白糖 1 tablespoon white sugar

肉桂粉 1 teaspoon ground cinnamon

做法：

1)先將肉桂沾粉和勻備用。

Combine the white sugar and the ground cinnamon in a bowl and set aside.

2)將白糖、二砂先放入機器中和勻，加入奶油、蛋跟香草精，整體和均勻。

Blend white sugar and brown sugar in a blender. Add butter, egg and vanilla extract, mix until light and fluffy.

3)將麵粉、鹽巴跟蘇打粉以打蛋器打勻。

Whisk flour, salt and baking soda together.

4)分幾次加入奶油糖糊中，勿過度攪拌，否則餅乾會太硬。

All the flour mixture into the sugar mixture, overmixing makes tough cookies!

5)預熱烤箱 300華氏（150 攝氏）

Preheat oven to 300℉ (150 ℃)

6)將拌好的麵團分成你要的小球狀，在肉桂糖粉上滾幾下。

Roll dough into balls, then roll each one into the cinnamon sugar to coat well.

7)放在烤盤中，烤約20分鐘。

Place cookies on the baking sheet and bake about 20 mins.

8)放涼後享用！

Cool down the cookies and enjoy!