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2 Ratings
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Martha Stewart Member
Rating: 3.0 stars
12/19/2019
The yield on this is off. I doubled the recipe, expecting to get at least 60 cookies. I used a "one-tablespoon" scoop (smaller than in the directions, so it should have made more) and only got 40. However, this size scoop makes a nice size cookie, about 3.5 inches across. I made them as directed and didn't change anything. The other disappointing thing about these is the lack of any discernible cinnamon flavor. My cinnamon is fresh, so that isn't the problem. They are nice, good with coffee, but I probably won't make these again.
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Crackly Cinnamon Sugar Cookies
Credit:
Pernille Loof
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Makes 30
Ingredients
Ingredient Checklist
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons packed light-brown sugar
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
Fine sanding sugar, for sprinkling
Gallery
Crackly Cinnamon Sugar Cookies
Credit:
Pernille Loof
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Makes 30
Gallery
Crackly Cinnamon Sugar Cookies
Credit:
Pernille Loof
Crackly Cinnamon Sugar Cookies
Credit:
Pernille Loof
Crackly Cinnamon Sugar Cookies
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Makes 30
Recipe Summary
prep: 30 mins
total: 45 mins
Yield: Makes 30
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Yield: Makes 30
Makes 30
Ingredients
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, room temperature
- 3/4 cup plus 2 tablespoons granulated sugar
- 2 tablespoons packed light-brown sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- Fine sanding sugar, for sprinkling
Directions
Preheat oven to 350°F with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a stand mixer fitted with paddle attachment, beat butter with both sugars on medium speed until light and fluffy, 2 minutes. Beat in egg and vanilla. Reduce speed to low; gradually add flour mixture. Beat until combined.
Scoop dough using a 1 1/2-inch scoop (about 1 1/2-tablespoons); transfer to parchment-lined baking sheets, 2 inches apart. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush and sprinkle with more sanding sugar.
Bake, rotating sheets halfway through, until cookies are just beginning to brown at edges, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 3.0 stars
12/19/2019
The yield on this is off. I doubled the recipe, expecting to get at least 60 cookies. I used a "one-tablespoon" scoop (smaller than in the directions, so it should have made more) and only got 40. However, this size scoop makes a nice size cookie, about 3.5 inches across. I made them as directed and didn't change anything. The other disappointing thing about these is the lack of any discernible cinnamon flavor. My cinnamon is fresh, so that isn't the problem. They are nice, good with coffee, but I probably won't make these again.
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
1
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 3.0 stars
12/19/2019
The yield on this is off. I doubled the recipe, expecting to get at least 60 cookies. I used a "one-tablespoon" scoop (smaller than in the directions, so it should have made more) and only got 40. However, this size scoop makes a nice size cookie, about 3.5 inches across. I made them as directed and didn't change anything. The other disappointing thing about these is the lack of any discernible cinnamon flavor. My cinnamon is fresh, so that isn't the problem. They are nice, good with coffee, but I probably won't make these again.
Martha Stewart Member
Rating: 3.0 stars
12/19/2019
The yield on this is off. I doubled the recipe, expecting to get at least 60 cookies. I used a "one-tablespoon" scoop (smaller than in the directions, so it should have made more) and only got 40. However, this size scoop makes a nice size cookie, about 3.5 inches across. I made them as directed and didn't change anything. The other disappointing thing about these is the lack of any discernible cinnamon flavor. My cinnamon is fresh, so that isn't the problem. They are nice, good with coffee, but I probably won't make these again.
Rating: 3.0 stars
All Reviews for Crackly Cinnamon Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Crackly Cinnamon Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
