Crunchy Cinnamon Sugar Cookies
User Reviews
5
Crunchy Cinnamon Sugar Cookies
Description
The dough blends flour, corn starch, cinnamon, salt, sugars, butter, and egg, producing a spiced shortbread-like base. After chilling, the dough is rolled to about a quarter inch thickness and cut with cookie cutters. Baking at 350°F for 13-15 minutes yields cookies that are lightly golden on edges and set in the center, continuing to harden as they cool. The cinnamon flavor is evident throughout, complemented by the powdery sugar topping.
These cookies provide a crunchy texture with a warm spice profile, suitable for enjoying with tea or coffee. The corn starch contributes to a crumbly, tender bite distinct from standard sugar cookies. Cooling on a wire rack after a brief rest on the baking sheet prevents sogginess. They are ideal for those who prefer a crisp cookie with a cinnamon twist.
Proper storage in an airtight container keeps the cookies fresh at room temperature up to a week. They also freeze well when fully cooled, with up to three months of preservation, maintaining crispness after thawing.
Ingredients
- 1¾ cups flour
- ⅓ cup corn starch 45 grams total, + ½ tablespoon
- 2 teaspoons cinnamon
- 1 pinch salt add 1/4 teaspoon if using unsalted butter
- ¼ cup butter 87.50 grams total, 3 tablespoons, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg room temperature
EXTRAS
- 2-4 tablespoons powdered sugar or granulated or Demerara sugar
Instructions
- In a medium bowl whisk together the flour, corn starch, cinnamon and salt.
- In a medium bowl beat the sugars and the butter until creamy about 2 minutes, add the egg, beat well, add the flour mixture and mix with a fork or if you have a stand mixer using the flat beaters mix on low until almost combined.
- Empty onto a lightly floured flat surface and gently knead to form a dough. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.
- Pre-heat oven to 350F (180C). Line 2 cookie sheets with parchment paper.
- Roll the dough into approximately ¼ inch (½ cm) thickness and cut out with cookie cutters.
- Place on the prepared baking sheets and bake for approximately 13-15 minutes. The cookies should be lightly golden around the edges and set in the middle. They'll continue to harden as they cool. Remove from oven let cool on baking sheet 10 minutes then move to a wire rack to cool completely. Sprinkle with powdered sugar before serving. If you wish to sprinkle with granulated sugar or Demerara sugar then sprinkle the cookies while still warm, then cool completely before serving. Enjoy!
Notes
- Store baked cookies in an airtight container at room temperature for up to one week to maintain crunch.
- Freeze fully cooled cookies in a freezer-safe container or bag for up to three months and thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 8g | 3% |
| Fat | 1g | 2% |
| Cholesterol | 8mg | 3% |
| Sodium | 14mg | 1% |
| Potassium | 10mg | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 45IU | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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