Cinnamon Sugar Cutout Cookies

Yield: about 3 dozen cookies
Recipe: 62/200
“Back to Baking”, pp. 49

Cinnamon cookies

    It has been way too long that I have baked anything. I am not sure why – perhaps time just passed without my noticing it. Thankfully I realized this aberrance and made these cute cinnamon cookies today. They are simple to make yet make for a sweet tasty snack. I will post more recipes in the common week. Simply put, I need to get back to baking!


  • 2/3 cup unsalted butter, at room temperature
  • 2/3 cup + 2 tablespoons sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon + 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg white


  1. Using a hand or stand mixer, beat together the butter and 2/3 cup sugar until the mixture is fluffy and homogenous.
  2. Beat in the egg yolks and vanilla extract.
  3. In a separate bowl, sift together the flour, baking powder, salt and 1/2 teaspoon of the cinnamon. Add this to the butter mixture and combine until the dough comes together.
  4. Shape the dough into 2 discs, then wrap them in plastic wrap. Rest the dough for 20 minutes at room temperature.
  5. Preheat the oven to 350°F and line 2 baking trays with parchment paper.
  6. On a lightly floured surface, roll the first disc to about 1/4 inch thick. Use a 2  1/2 inch round cookie cutter (or any desired shape) and cut out the cookies. Use a spatula to life the cookies and place them on the baking tray, leaving a one inch gap between each cookie. Repeat this with the second disc. Note: any scraps can be re-rolled after they have rested for 15 minutes.
  7. Whisk the egg white to loosen it and brush it over the cookies.
  8. Stir the remaining 2 tablespoons of sugar with the remaining 1/8 teaspoon of cinnamon, and sprinkle this over the cookies.
  9. Bake the cookies for 10 to 12 minutes, just until the edges turn slightly golden. Cool the cookies on the tray before removing.