This cinnamon sugar cookie originated in Germany but became popular in New England a long time ago. We love the whimsical name, the simplicity, and the soft yet crispy texture our recipe creates.

STEP ONE – Preparations

1. Preheat the oven to 350°F with 2 oven racks in the middle.
2. Lightly spray 2 large baking sheets with canola spray.
3. Take out a stick of unsalted butter to soften.
4. Get out a stand mixer and 2 small bowls.
5. Set up 2 cooling racks.

STEP TWO – Make the Dough

Ingredients:

5 tablespoons unsalted butter
½ cup white sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt

Instructions:

1. In the stand mixer, cream the butter and sugars on medium speed for 3 minutes.
2. Add the egg and vanilla and mix until smooth.
3. In the 1^st small bowl, combine the flour, baking powder, and salt.
4. Add the dry to the wet ingredients and stir to incorporate without overmixing.

STEP THREE – Make the Topping

Ingredients:

2 tablespoons white sugar
1 teaspoon cinnamon

Instructions:

1. In the 2^nd small bowl, combine the sugar and cinnamon.

STEP FOUR – Bake the Cookies

1. Shape 1 tablespoon of dough at a time into a ball and roll in the cinnamon-sugar mixture.
2. Place on the baking sheets and use your fingers to press into ½-inch thick circles.
3. Bake for 6 minutes.
4. Switch the sheets and bake for another 6 minutes until lightly browned around the edges.
5. Transfer the cookies to the cooling racks and cool for 5-10 minutes.

Recommended Serving Size: 3 cookies

Exchanges: 2 starch, 2 fat