Confession: Somewhere along the way, writing a food blog turned me into a snob.

I mean, I’m not insufferable.  I’m not one of those “oh, I would sooner die before I would use a box of cake mix” people, but as a general rule, while I cook with mixes, etc., often, I don’t often blog about the recipes that start with a boxed mix.  What would Ina Garten think?  And I never, ever buy refrigerated cookie dough.  I truly cannot remember the last time I did.

When I saw the link for these Cinnamon Sugar Cookies on Pinterest a couple of months ago, I clicked on it immediately.  You all know how I love cinnamon.  But when I clicked on it, the recipe had three ingredients- one of them being a tube of refrigerated cookie dough.  And I thought “Oh, I can’t blog that- but I’m going to pin and and maybe someday I’ll make it”  They looked so delicious.

They have been staring at me every time I comb through my “things to make” board, for months.  Calling my name.  “Make me, Shannon…. Make me…..”  So, yesterday at the grocery store, I picked up a tube and decided to go for it.  I made the cookies.  They were ready for the oven before it finished preheating.

I removed them from the oven and tasted them.

And then, a magical thing happened. I turned back from a snob into a normal person.  They were so incredibly good, sweet, crunchy, cinnamon-y, that I decided to throw caution to the wind and post this recipe on my blog.  Afterall, it’s not like The Barefoot Contessa will ever see this blog anyway.

Make these and just don’t tell people how you did.  It will be our little secret.

Recipe from Shari Blogs

Ingredients:
1 tube of Pillsbury refrigerated sugar cookie dough
6 tablespoons granulated sugar
1 tablespoon ground cinnamon

Directions:
Preheat the oven to 350° and line a cookie sheet with parchment paper.

Mix the cinnamon and sugar together into a bowl.  Scoop out walnut sized balls of cookie dough and roll them into balls.  Roll the balls around in the cinnamon sugar mixture and place two inches apart on cookie sheet.  Flatten slightly with a fork, and then sprinkle with a little more cinnamon sugar.

Bake for 8-10 minutes until the edges are golden.  Remove from oven and let sit on cookie sheet for about 5 minutes before removing.  Enjoy!