Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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. 

Martha Stewart Living, December 2019

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Credit: Pernille Loof

Recipe Summary test

prep:
30 mins
total:
45 mins
Yield:
Makes 30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3.0 stars
12/19/2019
The yield on this is off. I doubled the recipe, expecting to get at least 60 cookies. I used a "one-tablespoon" scoop (smaller than in the directions, so it should have made more) and only got 40. However, this size scoop makes a nice size cookie, about 3.5 inches across. I made them as directed and didn't change anything. The other disappointing thing about these is the lack of any discernible cinnamon flavor. My cinnamon is fresh, so that isn't the problem. They are nice, good with coffee, but I probably won't make these again.