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Cinnamon Sugar Cookies

Stash the dough for these cookie-cutter favorites in the freezer, then bake them off and sparkle them up for everyone on your gift list.

  • prep: 20 mins
    total time: 2 hours 45 mins
  • yield: Makes 32

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Ingredients

  • 2 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • decorating sugar and candies, such as nonpareils and red cinnamon dots (optional)
  • confectioners sugar, for decorating (optional)

Cook's Note

Decorating tips: Sprinkle sugar on cut-out dough just before baking. Stick candies onto cookies after they are baked and cooled, using dabs of sugar paste (1/2 cup confectioners' sugar whisked together with 1 teaspoon water).

Directions

  1. Step 1

    Make the dough: In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside. In another large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture; beat until combined. Divide dough in half; form into two 3/4-inch-thick disks. Wrap each in plastic; refrigerate until firm, at least 1 hour.

  2. Step 2

    Roll out and freeze: Place one disk between two sheets of floured parchment paper; roll out to an 1/8-inch thickness, lightly dusting dough with flour as needed. Cut out shapes with cookie cutters; if dough gets soft, chill 10 minutes. (To bake right away, follow directions in step 3.) Using a metal spatula with a thin blade, transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk. Place baking sheet in freezer; once frozen, transfer shapes to a resealable plastic bag. Freeze up to 1 month.

  3. Step 3

    Bake: Preheat oven to 325. Line baking sheets with parchment; bake, decorating if desired (see note, below), until edges are golden, 10 to 15 minutes, rotating sheets halfway through-this time range applies whether dough is frozen or not. Cool cookies 1 minute on sheets, and transfer to wire racks to cool completely.

Source
Everyday Food, December 2006

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Reviews (3)

  • 12 Dec, 2012

    I must have done something wrong because when I made it it was more like handling chocolate chip cookie dough from Betty Crocker baking mix...

    But, they came out just fine and I added Nutmeg, Sugar, and Cinnamon after they had baked (Even though the recipe said do it before they bake). They were delicious.

    Past tense, if you catch my drift.

  • 12 Dec, 2012

    I must have done something wrong because when I made it it was more like handling chocolate chip cookie dough from Betty Crocker baking mix...

    But, they came out just fine and I added Nutmeg, Sugar, and Cinnamon after they had baked (Even though the recipe said do it before they bake). They were delicious.

    Past tense, if you catch my drift. =D

  • 6 Mar, 2011

    This dough comes together easily and rolls out well. Not super delicate and fragile. I used cookie cutters and was very pleased with how easy it was to work with the dough. Completely pleased with taste, yes...the cinnamon makes it a different butter cookie...appearance is lovely. I used colored sugar to decorate. I am glad I made a double batch and have some in the freezer to bake at a later time. If you love baking cookies, this is a recipe to try. My house smells heavenly.