Cinnamon Sugar Cookies
This no-chill, no-spread, cinnamon cut out sugar cookie recipe has us craving fall and winter! Delicious plain or decorated with Royal Icing or Buttercream!
Ingredients
- 1 cup (226g) Unsalted Butter Chilled, Cubed
- 1 cup (200g) Granulated White Sugar
- 1.5 tsp (7.5g) Cinnamon Spice Emulsion
- 1 Large Egg Chilled
- 2 tsp (9.6g) Baking Powder
- 1/2 tsp (1.3g) Cinnamon
- 1/2 tsp (3g) Salt
- 3.5 cups (420g) All-Purpose Flour
Instructions
- Preheat oven to 350 degrees F.
- I use perforated baking mats on my cookie sheets for even baking and perfect shapes every time! If you're going to use parchment paper, I highly suggest Reynold's cookie baking sheets which curb any cookie growth.
- Cream butter and sugar until the sides of the mixing bowl are painted with the mixture. Usually no longer than 2 minutes.
- Beat in cinnamon emulsion and egg
- In a separate bowl, combine baking powder, salt, cinnamon and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that’s been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4″ thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough is not pulling away on its own, add flour 1 Tablespoon at a time until it does. It should not take much.
If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.
Flavoring Notes:
You are welcome to add more cinnamon to your dough for a stronger flavor. 1/2 tsp provides a light, balanced cinnamon flavor.