Crackly Cinnamon Sugar Cookies

Name: Crackly Cinnamon Sugar Cookies
Prep time: 30 min
Total time: 45 min
Ingredients: 1.5 cups unbleached all-purpose flour; 0.5 teaspoon baking soda; 1.5 teaspoons ground cinnamon; 0.25 teaspoon kosher salt; 1 stick unsalted butter, room temperature; 0.75 cup plus 2 tablespoons granulated sugar; 2 tablespoons packed light-brown sugar; 1 large egg, room temperature; 1.5 teaspoons pure vanilla extract; Fine sanding sugar, for sprinkling

4.0

(2)

1 Review

By

Shira Bocar

Updated on November 13, 2019

cinnamon sugar cookie stacks — Photo: Pernille Loof

Prep Time:

30 mins

Total Time:

45 mins

Yield:

30

These easy drop cookies are a cinch to make but have a taste that's truly next level. After the dough gets mixed with a generous amount of cinnamon and vanilla, it's portioned out onto baking sheets and topped with a double coating of fine sanding sugar to create a crisp, crackly top once baked.

Ingredients

1 ½ cups unbleached all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon kosher salt
1 stick unsalted butter, room temperature
¾ cup plus 2 tablespoons granulated sugar
2 tablespoons packed light-brown sugar
1 large egg, room temperature
1 ½ teaspoons pure vanilla extract
Fine sanding sugar, for sprinkling

Directions

Preheat oven to 350°F with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a stand mixer fitted with paddle attachment, beat butter with both sugars on medium speed until light and fluffy, 2 minutes. Beat in egg and vanilla. Reduce speed to low; gradually add flour mixture. Beat until combined.
Scoop dough using a 1 1/2-inch scoop (about 1 1/2-tablespoons); transfer to parchment-lined baking sheets, 2 inches apart. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush and sprinkle with more sanding sugar.
Bake, rotating sheets halfway through, until cookies are just beginning to brown at edges, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.