Cinnamon Sugar Cookies

Serves
makes 8 dozen
Time
30 minutes

ANDERS SCHONNEMANN

This perfect combination of snickerdoodle and sugar cookie is warmly spiced—just the thing to have with a cup of tea while seated by a roaring fire.

Featured in: 5 Buttery, Spicy Danish Christmas Cookies

Ingredients

2 sticks unsalted butter, softened
10 tbsp. (4 oz.) sugar
1 large egg yolk
2 ¹⁄₂ cups plus 2 tbsp. (12 oz.) all-purpose flour, plus more for dusting
¹⁄₂ tsp. kosher salt
¹⁄₈ tsp. baking soda
1 tsp. water
¹⁄₄ cup turbinado sugar
1 ¹⁄₂ tsp. ground cinnamon

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Instructions

Step 1

Heat the oven to 350°. Using a hand mixer on medium speed, beat together butter, sugar, and egg yolk until fluffy. Add all-purpose flour, salt, baking soda, and water; beat on low speed until just combined. Scrape the dough onto a floured work surface, flatten until 1⁄4 inch thick, and cut out cookies using a 1 3⁄4-inch-star or circle cutter. Transfer the cookies to baking sheets. Combine turbinado sugar and cinnamon. Sprinkle cookies with cinnamon-sugar, and bake until golden on the bottom, about 12 minutes.

Heat the oven to 350°. Using a hand mixer on medium speed, beat together butter, sugar, and egg yolk until fluffy. Add all-purpose flour, salt, baking soda, and water; beat on low speed until just combined. Scrape the dough onto a floured work surface, flatten until 1⁄4 inch thick, and cut out cookies using a 1 3⁄4-inch-star or circle cutter. Transfer the cookies to baking sheets. Combine turbinado sugar and cinnamon. Sprinkle cookies with cinnamon-sugar, and bake until golden on the bottom, about 12 minutes.