Cinnamon Crisps
Submitted by Grasshopper1
Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.
YIELD
24 servingsPREP
20 minCOOK
20 minREADY
40 minThese are old-school slice-and-bake cookies with real backbone. The dough comes together quickly with creamed butter, egg yolk (no whites here, which keeps things tender and crisp rather than cakey), and a solid hit of ground cinnamon.
You’ll shape it into a log, chill for an hour, then slice into rounds. Each one gets flattened with a fork and crowned with a walnut half before baking until golden.
The baking powder gives them a slight puff in the oven, but they crisp up as they cool. That fork-pressed texture catches little pockets of caramelized sugar on the surface. They store well for about three days in an airtight container, though they rarely last that long.
Pro Tips
- Use a sharp knife on the chilled log. A dull blade will squish the dough and give you uneven slices.
- Sift your dry ingredients onto waxed paper as the recipe directs. It sounds fussy, but it distributes the cinnamon evenly so you don’t get hot spots.
- Let cookies cool on the sheet for two minutes before transferring. Moving them too soon and they’ll crack.
- Press the walnut halves in firmly before baking so they don’t pop off once cooled.
Variations
- Swap walnuts for pecans or blanched almonds for a different crunch.
- Add a pinch of cardamom alongside the cinnamon for a Scandinavian twist.
- Drizzle cooled cookies with a thin vanilla glaze for a dressier presentation.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Butter 2 baking sheets. In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute.
Add the sugar and continue beating until the mixture is light in color and texture, about 2 additional minutes.
Beat in the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt onto a sheet of waxed paper.
Using a wooden spoon, work the dry ingredients into the creamed mixture to form a stiff dough.
Scrape the dough onto another piece of waxed paper and form into a thick log about 8 inches long.
Wrap the log in the waxed paper and refrigerate until chilled and firm, about 1 hour.
Using a sharp knife, cut the chilled dough into 24 slices, each about 5/6 inch thick.
Arrange the slices about 2 inches apart on the prepared baking sheets.
Flatten the slices slightly with a fork, and top each with a walnut half.
Bake until golden brown, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire cake racks to cool completely.
The cookies will keep, stored in an airtight container at room temperature, for 3 days.
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