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Fajita Salmon Rice Bowl

January 15, 2018 By Joanna

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Enjoy salmon in a whole new way with this tasty Fajita Salmon Rice Bowl. A quick healthy option for lunch and dinner.

Enjoy salmon in a whole new way with this tasty Fajita Salmon Rice Bowl. A quick healthy option for lunch and dinner. | EverydayMadeFresh.com

Here we are three weeks into January, and I’m still going strong, sharing healthier recipes for y’all. Have you tried anything yet? The Honey Mustard Chicken Salad, perhaps? It’s my favorite!! And that’s coming from someone who isn’t crazy about salads. It’s a must try, if you’re looking for a great salad that works for lunch or dinner.

Lately, I’ve been all about rice bowls. I cheat and buy the microwavable rice pouches, hey, don’t judge, I like that perfectly cooked rice is available to me in 90 seconds! It makes getting dinner on the table super quick, without a pot to wash. When having rice bowls like this, loaded with a protein, corn, and veggies, one pouch works for the three of us.

Enjoy salmon in a whole new way with this tasty Fajita Salmon Rice Bowl. A quick healthy option for lunch and dinner. | EverydayMadeFresh.com


Rice bowls are simple, you just put rice down, toss a protein, and some veggies on top, and you’ve literally got a healthy meal. Well, ok, wait, you can’t top that rice with a gravy and call that healthy! Ok, you CAN call it anything you want, and I won’t judge.

Enjoy salmon in a whole new way with this tasty Fajita Salmon Rice Bowl. A quick healthy option for lunch and dinner. | EverydayMadeFresh.com

I do rice bowls when I’m short on time and starving. No matter what you choose to top it with, they are quick to toss together. Season some meat, in this case salmon, sear it up, put on top. Chop up some veggies, season, saute, and put that on top. I made a quick cilantro vinaigrette, but it’s totally not necessary. Although, I am giving you the recipe for that. It’s honestly yummy without it. It’s just up to you, whether or not you want to take the extra step or two to whisk it together.

Fajita Salmon Rice Bowl

Fajita Salmon Rice Bowl

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Enjoy salmon in a whole new way with this tasty Fajita Salmon Rice Bowl. A quick healthy option for lunch and dinner. 

Ingredients

  • 1/3 cup olive oil
  • 3 tablespoons worcestershire sauce
  • 1 tablespoon cumin
  • juice of one lime
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon sugar
  • 4 salmon filets - one per person
  • 1 ear corn, grilled kernels removed
  • 2 bell peppers, larger in size, seeded, and thinly sliced
  • 2 pouches of rice cooked according to the directions, or 2 cups, cooked I like to use Basmati rice

Cilantro Vinaigrette

  • 1/4 cup lime juice
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • salt and pepper to taste

Instructions

    Cilantro Vinaigrette
    1.Whisk together all the ingredients, cover and refrigerate until ready to use.

    Salmon/Bell Peppers
    1.Whisk together the first 9 ingredients. Pour half over the salmon to coat, and the other half over the bell peppers to marinate.

    2.While the salmon is marinating (not long!), heat up a non-stick pan to medium to high heat. Sear the salmon for 5 to 8 minutes per side, until the internal temperature reaches 145 degrees.

    3.Remove and set aside while you're sauteing the bell peppers. To the same pan, drizzle a little bit of oil, and toss in the peppers. These you will cook to your likeness. I tend to like mine with a little bit more crunch, so I really just get them hot.

    4.Once the peppers are cooked. Divide the rice among four bowls (1 cup each). plate everyone a slice of salmon, some corn, and peppers. Drizzle with Cilantro Vinaigrette, and enjoy!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1020 Total Fat: 58g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 44g Cholesterol: 143mg Sodium: 997mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 57g
© Joanna
Cuisine: Mexican / Category: gluten free
Enjoy salmon in a whole new way with this tasty Fajita Salmon Rice Bowl. A quick healthy option for lunch and dinner. | EverydayMadeFresh.com

 

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Filed Under: Dinner, gluten free, Mexican, Recipes

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Reader Interactions

Comments

  1. Alli Smith

    January 15, 2018 at 8:56 AM

    I love rice bowls, especially when they are topped with salmon. The peppers and corn look delicious too! I have to try this one for sure.

  2. Candy

    January 15, 2018 at 8:59 AM

    We enjoy eating a good salmon steak. Using fresh herbs and vegetables is always perfect pairing.

  3. Terri Beavers

    January 15, 2018 at 10:47 AM

    This looks so amazing. I eat salmon a couple times a week for health reasons. I’m always trying to find different ways to make it. Those veggies look so good too.

  4. valmg @ Mom Knows It All

    January 15, 2018 at 10:57 AM

    I love rice, we eat it often for a number of reasons. This bowl sounds like it’s very flavorful, and It’s got terrific color too.

  5. Beth Davidson

    January 15, 2018 at 11:33 AM

    We eat fajitas and salmon all the time, but I’ve never thought of putting their flavor profiles together! I’m going to have to try this, I’m positive my husband will love it.

  6. Joan Cajic

    January 15, 2018 at 12:28 PM

    I could use some of this right now, it’s been a gloomy day and I think this would really be fitting to make me feel happier. Looks so delicious.

  7. Jewish Chick

    January 15, 2018 at 12:33 PM

    This looks AMAZING! I would never have thought to put Salmon in a dish like this, I always eat it with chicken! Thanks for the idea!

  8. Amber Myers

    January 15, 2018 at 1:15 PM

    Yum, this looks so tasty! I need to make this soon for dinner. I’ve always loved rice bowls. This one looks so fabulous.

  9. robin rue

    January 15, 2018 at 2:27 PM

    Oooooh, yes please. This sounds like a meal that my whole family would really enjoy! I can’t wait to make it for them.

  10. Krystal Butherus

    January 15, 2018 at 2:39 PM

    I think this beats my boring salmon wrapped in foil and baked in the oven, with a side vegetable! This looks so delicious!

  11. Jenn

    January 15, 2018 at 2:59 PM

    Oh my gosh, this looks fabulous. I mean you are killing me, it looks so good. A must try!

  12. Patricia-Ann Que

    January 15, 2018 at 3:25 PM

    first, the photos are making me hungry! second, i like that it is healthy! would surely want to try this!

  13. Angela Tolsma

    January 15, 2018 at 3:32 PM

    I am loving all your grilled corn! There is nothing wrong with pouched rice, it’s good and yummy and easy. Easy is best. I love rice bowls with salmon, it’s one of my favorite meals to make

  14. Melissa Chapman

    January 15, 2018 at 5:30 PM

    I always love a meal in one bowl and yours looks so good, The grilled corn is a big favorite of mine and that salmon looks cooked perfectly. Will share this with everyone who loves salmon.

  15. Jessica Joachim

    January 15, 2018 at 6:29 PM

    I love salmon and I am a Mexican food junkie, but I have never thought to do them together! This is totally going on the meal plan this coming week!

  16. Karen Morse

    January 15, 2018 at 6:43 PM

    Rice bowls are easy indeed! All you have to do is add something savory and you’re good to go. This recipe sounds delicious and it’s not that heavy too, since the rice already fills you up.

  17. Jenn @ EngineerMommy

    January 15, 2018 at 6:47 PM

    I love salmon and consume it a few times per week. This sounds like a great way to enjoy it next week. I love a rice bowl like this!!

  18. Sarah Bailey

    January 15, 2018 at 6:50 PM

    Oh now this sounds right up my street, I have to admit I do love a good salmon meal and this sounds like a perfect idea to make on a cold night.

  19. Damond Nollan

    January 15, 2018 at 6:52 PM

    That dish looks so good. I have come to enjoy salmon, but I’ve always thought it would take forever to cook a meal like this. It looks easy enough. Thanks for sharing!

  20. Krystel | Disney on a Budget

    January 15, 2018 at 6:59 PM

    This just reminded me that I have some frozen salmon I need to make. Going to try this out

  21. Emily

    January 15, 2018 at 7:25 PM

    Yum! I have never had salmon fajita rice bowl before, they look delicious! My daughter is a vegetarian, by choice. Sometimes she will eat fish and I know that salmon is so healthy so maybe she will give this a try. Thanks for the idea!

  22. Tomi C

    January 15, 2018 at 8:20 PM

    Not a huge salmon fan but I love rice bowls. I typically make them with chicken or turkey and this would totally work for with either. These shortcuts are perfect for a quick filling and healthy meal on busy days.

  23. Megan Tan

    January 15, 2018 at 8:47 PM

    Oh, this recipelooks simple to make. Will give it a try tonight for dinner. Thanks.

  24. Kelly Reci

    January 15, 2018 at 9:06 PM

    I am loving this new trend in rice bowls! I love the fact that this includes salmon because it is my favorite fish.

  25. rosemary palmer

    January 15, 2018 at 9:07 PM

    We do fajita bowls a lot, but usually more of the tex mex flavor. We love Salmon though and saving this. I have a WildTree Lemon Grapeseed oil I love to use with Salmon.

  26. Maria Katsulos

    January 15, 2018 at 10:48 PM

    This recipe seriously combines so many of my favorites, it’s impossible that I won’t make this soon! Healthy rice bowls are the way to go, both for meal prepping and family dinners.

  27. Pam

    January 15, 2018 at 11:04 PM

    This sounds so good! I have been looking for more ways to incorporate salmon into my diet.

  28. Cassie S

    January 15, 2018 at 11:29 PM

    this looks delicious! the perfect combo. I am always searching for new salmon recipes because it is my favorite fish. I will be trying this recipe this week!

  29. Sandy N Vyjay

    January 16, 2018 at 1:00 AM

    We too do rice bowls a lot. Of course we toss veggies and spices. It could be tomatoes and onions or a mixture of vegetables including potatoes, peas, carrots, and cauliflower.

  30. Debra Hawkins

    January 16, 2018 at 2:29 AM

    My husband would absolutely love this, It combines his favorite protein with his favorite flavors! I am going to have to make it for him!

  31. anshul

    January 16, 2018 at 4:39 AM

    This recipee is amazing and there are so many things in it that I love. I bet one can experiment it with meat and chicken and result will be same.

  32. Dee Jackson

    January 16, 2018 at 6:12 AM

    The corn and rice look so good. This recipe looks bomb!!

  33. Charlotte

    January 16, 2018 at 7:23 AM

    This looks amazing! I love how colourful and vibrant it is, it makes it more appetizing and I am not a big fish eater! I think my husband would love this,

  34. Tara

    January 16, 2018 at 11:10 AM

    Yum, this looks so tasty! We love eating salmon here so we’ll have to give this a try!

  35. Bird

    January 16, 2018 at 12:46 PM

    We’re veggies over here, so would need to find a substitute for the salmon (not too hard!) but love the idea of a rice bowl! & no judgement on the rice pouches — sometimes they’re what you need to do! As a family of 6, we use so much rice though in one meal it wouldn’t be cost effective! Haha x

  36. Rachel

    January 16, 2018 at 2:09 PM

    I love that burrito bowls or different sorts because they are so filing and can feed a lot of people. I have never had salmon in one but it looks good.

  37. Christina

    January 16, 2018 at 3:40 PM

    Wow, this just looks delicious. I’d love to try making this for me and my husband soon.

  38. Kimberly Lewis

    January 16, 2018 at 3:49 PM

    I’m not a fish eater but I can see me replacing the fish with chicken and yum!

  39. corinne & kirsty

    January 16, 2018 at 5:10 PM

    I love salmon so much! I don’t do it enough though! this looks so so good! I wanna try it ahah!

  40. Fatima Torres

    January 16, 2018 at 6:12 PM

    I can’t get over how colorful this dish is. It’s so pretty and I bet delicious!

  41. Jillian Spellman

    January 16, 2018 at 7:06 PM

    I haven’t had white rice in ages. It looks so good. I am a big fan of rice bowls, but since I started Keto I haven’t had one. Makes me want to have a cheat day and enjoy one!

  42. Angela Milnes

    January 16, 2018 at 10:18 PM

    This dish looks amazing. Salmon is a huge part of my diet.

  43. Ricci

    January 17, 2018 at 12:28 AM

    I love a good rice bowl and this one sounds amazing! I have never put Salmon in my rice bowls before, this is goals!!

  44. Aishwarya Shenolikar

    January 17, 2018 at 12:38 AM

    I haven’t seen such a unique dish before! And the way you’ve prepared it is so brilliant! Liked your technique!

  45. Tracy Chong

    January 17, 2018 at 2:50 AM

    It is really a nice combination. I love salmon, corn and also avocado. I think I can eat this a lot!

  46. Rosey

    January 17, 2018 at 4:47 AM

    Yu m to grilled ocrn, it adds a great pop of flavor. My DIL LOVES salmon. This would be great for her. I bet my mom would like me to cook it for her too.

  47. Karrie Frost

    January 17, 2018 at 9:17 AM

    This looks divine! I have some fresh salmon steaks in the fridge and was wondering what to do with them. My whole family will enjoy this. SO excited for dinner!

  48. Jeanine Macintosh

    January 17, 2018 at 9:19 AM

    YOU Had me at fajita! I love love love this bowl. My husband Ian going to be in for one bi surprise when I make him this

  49. Hey Sharonoox

    January 17, 2018 at 6:55 PM

    This looks amazing! My family loves salmon fish and this recipe looks easy to make. I’m going to try making this over the weekend. I know thwy’re going to like it!

  50. Nicole

    January 17, 2018 at 9:54 PM

    This sounds like a deliciously innovative way to eat salmon! Yum. Will definitely be trying this recipe!

  51. mj

    January 17, 2018 at 10:16 PM

    Oh now I’m starving, rice bowls like this make me always drool like a dog lol especially if its a fish cooked in perfection!

  52. Michelle Garrett

    January 18, 2018 at 10:17 AM

    All the yums! I’m just coming off of The Daniel Fast and love that I’m craving healthier foods now. This recipe will definitely be added to my must make list. Salmon is one thing I can get everyone in my house to eat. YAY!

  53. Toya

    January 18, 2018 at 10:37 AM

    Rice bowls are great meal ideas they are delicious ans i love added so many different veggies that also makes it healthy too. My favs are Filipino breakfast garlic rice and Japanese Bibimbap. I’ll have to try your recipe.

  54. Emman Damian

    January 19, 2018 at 9:53 AM

    I personally love Salmon so I think I’ll enjoy the Fajita Salmon Rice Bowl. It looks so colorful too soI think kids will also love it.

  55. Gerome of G&D Blog

    January 22, 2018 at 2:56 AM

    This is good for my appetite! Salmon is always a bomb for me. And pairing this with rice, makes it even better.

  56. Jean

    January 22, 2018 at 3:49 PM

    Considering I don’t do salmon, this actually looks really nice and something I would like to try. Rice bowls are a new concept to me, but what a great idea!

Trackbacks

  1. Fajita Chicken Rice Bowl - Everyday Made Fresh says:
    January 24, 2018 at 7:01 AM

    […] and rice bowls are the way to go! Last week I shared with y’all my family’s favorite Fajita Salmon Bowl. If you’ve been a long time reader here, although I make salmon for my family, I’m not […]

  2. Skinny Broccoli Salad with a Poppy Seed Dressing - Everyday Made Fresh says:
    May 9, 2018 at 5:25 PM

    […] Fajita Salmon Rice Bowl […]

Primary Sidebar

Hey, I'm Joanna, and I'm so glad that you stopped by! Here at Everyday Made Fresh you will find a variety of topics. However, my heart is in the kitchen so I like to share recipes for the busy family in mind. Most meals only require 30 minutes of your time, and the ingredients can easily be found at your local grocery store. Read More!

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  • 🚨 NEW These BROWN BUTTER CHRISTMAS COOKIES are your classic sugar cookie with a nutty browned butter flavor. They are the richest most delectable cookie around! .
. https://www.everydaymadefresh.com/brown-butter-christmas-cookies/
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INGREDIENTS:
2 cups + 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 egg
2 teaspoons vanilla extract
sprinkles for topping

INSTRUCTIONS:
1. Brown the butter - You'll need to grab a heavy bottom skillet. Place it over medium heat. Add the butter (whatever the measurement calls for, from any recipe), and as it melts, continually stir it. Don't step away from the pan at all - the butter will burn quickly. As the butter starts to brown (a very light brown color), turn off the heat, and pour into a heat safe measuring cup to cool just a bit.

2. Whisk together the flour, baking soda and salt, set aside.

3. In a large bowl, add the brown butter, and both sugars. Mix until combined.

4. Mix in the egg and vanilla until combined.

5. Add the dry ingredients and mix, until well combined.

6. Cover and chill for 30 minutes.

7. Remove from the fridge, preheat the oven to 350 degrees.

8. Line baking sheets with parchment paper, and roll into 1 inch balls, pressing the tops into sprinkles. Place 3 inches apart on baking sheets, and bake for 12 minutes.

9. Allow to cool on baking sheet for 5 minutes. Remove and finish cooling on cooling racks. .
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https://www.everydaymadefresh.com/easy-homemade-caramels/
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INGREDIENTS:
2 cups sugar
1 stick butter
1 cup agave nectar
1/2 teaspoon salt
1 12oz. cans evaporated milk

INSTRUCTIONS:
1. Melt the sugar, butter, agave and salt together in a large, heavy-bottomed sauce pan over medium heat.

2. Once the mixture comes to a boil, add the evaporated milk a little at a time, stirring constantly.
Once all the milk is added use a candy thermometer and bring the mixture to 238 degrees.

3. Pour into a parchment lined 11x7 pan and cool completely. 
4. Place in the fridge to cool quicker, and make for easier slicing. Slice into pieces and roll up into wax paper or parchment paper. .
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INGREDIENTS:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
3/4 teaspoon ginger
3/4 cup butter, room temperature
1 cup sugar
1/2 dark molasses
1 egg
1 teaspoon vanilla
sugar for rolling, about 2/3 cup

INSTRUCTIONS:
1. Whisk together the flour, salt, baking soda, cinnamon, cloves, and ginger. Set aside.

2. Beat the butter for one full minute, on high. Add the sugar, and beat for one minute. Add the molasses, egg, and vanilla. Beat until combined.

3. Add the dry ingredients, in two batches, combine thoroughly.

4. Cover and chill for 1 hour.

5. Preheat oven to 350 degrees, when ready to bake. Line baking sheets with parchment paper, and measure the dough into 1 inch balls. Roll into the sugar, and place 2 inches apart. Bake for 13 minutes.

6. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Remove to cooling racks, and allow to completely cool. .
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INGREDIENTS:
2 cups flour
1 teaspoon corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1.5 sticks butter, room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 egg, room temperature
1 1/2 teaspoons vanilla extract
3/4 teaspoons Rodelle peppermint extract
3/4 cup white chocolate chips
1/2 cup crushed soft peppermint candies
4 ounces white chocolate, melted 
INSTRUCTIONS:
1. Whisk together the flour, corn starch, baking soda, and salt together. Set aside.

2. In a large bowl, attached to a stand mixer with a paddle attachment, cream the butter for 2 minutes.

3. Add the sugar and brown sugar. Mix for one full minute.
Add the egg, vanilla, and peppermint extract. Beat until combined.

4. Slowly add the dry ingredients, with the mixer on low speed. Mix until incorporated.

5. Add the crushed peppermints, and mix until combined.

6. Cover the cookie dough and place in the fridge to chill for 2 hours.

7. When ready to bake, preheat oven to 350 degrees.

8. Roll the dough into 1.5 inch balls, and place on baking sheets 2 inches a part. 
9. Bake for 12 minutes. Allow to cool on baking sheets for 5 minutes. Remove and finish cooling on cooling racks.

10. When the cookies are completely cooled, melt the white chocolate, following the directions on the package, and drizzle over cooled cookies.
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INGREDIENTS:
3/4 teaspoon vanilla extract
4 cups milk
1/2 cup sugar
Dash salt
1/4 cup dutch process cocoa powder 
INSTRUCTIONS:
1. Combine all ingredients in a medium sauce pan over medium heat. Whisking continually until hot, and all cocoa powder clumps have disappeared. Do not allow to boil (you could scorch the milk.) 2. Remove from the heat and serve. .
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. https://www.everydaymadefresh.com/muddy-buddy-cookies/ .
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INGREDIENTS:
1 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 stick butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup milk chocolate chips
1/2 teaspoon canola oil
1/2 cup powdered sugar

INSTRUCTIONS:
1. Preheat oven to 375 and line a baking sheet with parchment paper. Set aside.

2. In a medium bowl whisk together the flour, baking powder, and baking soda together. Set aside.

3. In a large bowl attached to a stand mixer, beat the butter and peanut butter together until fully incorporated and creamy.

4. Pour in both sugars, and beat for 2 full minutes.

5. Add the vanilla extract and egg. Beat for 1 minute.

6. Add the dry ingredients to the wet, and beat to combine.

7. Shape the dough into one inch balls, and place two inches apart on prepared baking sheets.

8. Bake for 8, and remove from the oven. If your cookies are really puffy in the center, you can slightly press them down with a glass. Allow to cool on the baking sheet for 5 minutes.

9. Remove to cooling racks and allow to cool completely.

10. Once the cookies are cool, combine the chocolate chips and canola oil in a microwave safe bowl. I do increments of 30 seconds. It's usually about 1 minute to fully melt the chocolate chips. Stir vigorously to help melt them all.

11. Drop about a teaspoon full into the center of the cookies. I use the back of the spoon to help spread it around, almost to the edges.

12. Allow those to cool for an additional 10 minutes. Dust with powdered sugar and enjoy! .
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  • 🚨 NEW Soft and chewy, these PUMPKIN SPICE SNICKERDOODLES have just the right amount of spices. White chocolate chips mixed in give these cookies the perfect texture. 
Who said pumpkin spice was just for October? I love it all the time - so of course I had to include these in my 7 days of Christmas Cookies! .
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INGREDIENTS:
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons cinnamon, divided
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup butter, room temperature
1/2 cup brown sugar
2 cups sugar, divided
2 teaspoons Rodelle Pumpkin Spice Extract
1 egg
1 cup white chocolate chips (optional) 
INSTRUCTIONS:
1. In a medium bowl whisk together the flour, salt, baking powder, baking soda, 1 1/2 teaspoons cinnamon, nutmeg and cloves. Set aside.

2. In a large bowl attached to a stand mixer, cream butter for 2 full minutes.

3. Add the brown sugar and 1 cup sugar. Beat for one minute.

4. Add the egg and pumpkin spice extract - beat until just combined.

5. Add the dry mix, in two batches, mixing until combined.

6. Fold in the white chocolate chips. Cover and chill in the fridge for 15 minutes.

7. When ready to bake, preheat the oven to 350 degrees. 
8. Mix together the remainder 1 cup sugar and 1 1/2 teaspoons cinnamon.

9. Remove the dough from the fridge, and using a one tablespoon cookie scoop, measure and roll the dough into balls. Roll in the cinnamon sugar mix, and place on baking sheets 2 inches apart.

10. Bake for 9 minutes. Cool on baking sheets for 5 minutes. Remove and place on cooling racks to finish cooling. .
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