CRACKLY CINNAMON SUGAR COOKIES

Crackly Cinnamon Sugar Cookies image

Provided by Shira Bocar

Time 45m

Yield Makes 30

Number Of Ingredients 10

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

Steps:

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.