Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com
These crispy and cinnamon-y cookies are loaded with browned-butter goodness. I like to top them with plenty of cinnamon sugar, but use your imagination and top them with other yummy ingredients like chocolate sprinkles, shredded toasted coconut, or finely chopped toasted nuts. Serve them as sticks or get out your cookie cutters and have fun cutting them in your favorite shapes.
COOKIE RECIPE HELP
1 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter
1/2 cup sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1. Cut butter into pieces and place them in a skillet.
2. Heat skillet, on low heat, and warm the butter, stirring occasionally, until it starts to brown. Be careful, because it can go from perfect to burnt very quickly!
3. Pour browned butter into a heatproof bowl and let it cool to room temperature, uncovered.
Make the Cookies:
1. Position an oven shelf to the middle of the oven. Heat oven to 350 degrees F, and line a 9- x 13-inch sheet pan with parchment paper or a silpat mat.
2. In a large bowl, sift together the flour, baking powder, salt and cinnamon.
3. In another large bowl, whisk together the cooled browned-butter, sugars, and vanilla extract.
4. Add the flour mixture to the butter/sugar mixture and blend it together well with your hands or a wooden spoon. The mixture will be fairly dry and crumbly.
5. Turn the mixture into the prepared pan and press it evenly and firmly until you have a uniform thickness. You may use a small rolling pin to help you compress and even the dough.
Mix and Apply the Cinnamon-Sugar Topping. Bake the Cookies:
1. Mix the sugar and cinnamon topping together and sprinkle it evenly over the top of the dough.
2. Bake the cookies for 20-22 minutes, or until the cookies are golden brown.
Cut the baked cookies into strips:
1. Let the cookies cool in the pan for about 5 minutes on a wire cake rack, then cut them into bars with a pizza cutter or knife.
NOTE: What's fun about these cookies, is you can cut different shapes from the baked pan. Use cookie cutters, if desired.
I cut them into 7 strips across, then I cut the strips into thirds, making 21 cookies.
They are fairly rich cookies, so you may cut them smaller if you like.
2. Let the cut cookies cool completely in their pan before removing.
Serve with coffee, tea or a glass of dessert wine.
Store crispy cookies in an airtight jar where they will keep for a week or more at room temperature. These freeze beautifully for a month or more.