Soft and chewy cinnamon sugar slice and bake cookies with a crunchy sugared edge. A perfect treat to share with friends and family during the holidays or any time of the year!
Servings: 3dozen cookies
3/4Clight brown sugar
2 3/4Call purpose flour
Turbinado sugar for rolling
In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in one egg at a time, followed by the vanilla. Scrape the bowl as needed. Mix in cinnamon, salt and baking powder, followed by one cup of flour at a time until fully combined. Chill dough for 15-30 minutes.
Divide dough into two equal portions. Shape one piece of dough into a 10-12 inch log, roughly 2 inches in diameter. Wrap in wax paper and store inside of a cardboard tube (such as a paper towel tube cut length wise or a wrapping paper roll). Repeat with remaining dough. Refrigerate dough logs for at least 3 hours or overnight. Dough may be made ahead and stored in the refrigerator for 1-2 weeks or frozen for up to a year.
Preheat oven to 350°F.
Line a baking sheet with a silicone baking mat or parchment paper.
Add up to 1/2 cup of turbinado sugar to a small rimmed baking sheet or pan. Roll one log of dough in the sugar to coat. Continue rolling and pressing down gentle until sugar has coated the dough well.
Carefully slice 1/4-inch slices, spacing 1-2 inches apart on prepared baking sheet. Returning remaining dough to the refrigerator. Bake cookies for 10-12 minutes. Allow cookies to rest for 4-5 minutes before transferring to a wire rack to cool completely.