Cinnamon Sugar Cookies
- Prep Time: 1 hour and 10 mins
- Cook Time: 9 minutes
- Servings: 4 dozen cookies
- Course: Dessert
This recipe offers the perfect balance of butter, flour, sugar and vanilla—plus, you spice it up with cinnamon or your favorite sweet seasoning.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Add a little spice to this familiar cookie. Bake these Cinnamon Sugar Cookies with Reynolds Kitchens® Parchment Paper with Smart Grid® so they’ll bake evenly and slide off with out breaking.
Ingredients
- 10 tablespoons butter, softened
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon half and half
- 1 1/2 teaspoons vanilla
- 2 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- Reynolds Kitchens® Parchment Paper Roll with SmartGrid®
Directions
Step 1
CREAM butter on high speed for 30 seconds in a large bowl.
Step 2
ADD sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, half and half, and vanilla until combined.
Step 3
ADD flour and cinnamon to the mixer slowly. Make sure dough is evenly mixed.
Step 4
WRAP dough in Reynolds Kitchens® Parchment Paper and place in a sealed plastic bag; refrigerate until chilled, about 1 hour.
Step 5
ROLL out dough 1/8-inch thick between 2 lightly floured sheets of Reynolds Kitchens® Parchment Paper with SmartGrid®.
Step 6
CUT dough with 2-inch cookie cutters and place on parchment-lined cookie sheets about 1 inch apart.
Step 7
BAKE for 9 to 11 minutes or until edges are very light brown. Slide parchment paper with cookies onto cooling rack; cool.
Step 8
DECORATE as desired. Store in an airtight container for up to 5 days.
Back to top