A tray of warm cookies invites everyone to slow down. This simple cinnamon butter dough can be made ahead and cut with the rim of a glass if you do not have Christmas cookie cutters.
Ingredients for about 24 cookies
- 2 cups all-purpose flour, spooned and leveled (250 g).
- ½ cup plus 1 tablespoon unsalted butter, softened (125 g).
- A scant ½ cup granulated sugar (90 g).
- 1 medium egg.
- 1 teaspoon ground cinnamon.
- A pinch of salt.
Yield depends on the size of the cutter. Weight measurements give the most consistent dough because flour can settle differently in a measuring cup. These cookies contain wheat, egg, and milk.
Mix the dough and chill
Beat the butter and sugar until smooth and creamy. Mix in the egg. Add the flour, cinnamon, and salt, and stir just until a dough forms. Flatten into a disk, wrap, and refrigerate for at least one hour.
Roll, cut, and bake
Preheat the oven to 350°F (175°C) using conventional heat. Roll the dough between two sheets of parchment to a thickness of about 3⁄16 inch (5 mm). Cut out the cookies and transfer them to a lined baking sheet, leaving space between each one.
Bake for 10–13 minutes, until the edges are just beginning to turn golden. Timing varies with your oven and cutter size, so check the first batch early. Let the cookies rest on the baking sheet for five minutes before moving them to a wire rack.
Keep the finish simple
Serve them plain or dust cooled cookies lightly with powdered sugar. For a hostess gift, pack completely cooled cookies in a food-safe tin, with parchment between the layers. Keep decorative greenery outside the container and away from the food.
Turn baking into a little tradition
Let everyone choose a cutter and set aside a few pieces of ribbon for the finished tins. Our natural gift wrapping ideas include easy ways to add a handwritten note.
