Crispy Cinnamon Coins
If you love the taste of cinnamon, then you are going to love these slice-and-bake icebox cookies. Packed with cinnamon chips, these snappy, spicy cookies are so small you’ll be tempted to eat them by the handful! I was so excited to find cinnamon chips at the grocery store over the weekend. I have had several recipes bookmarked that called for cinnamon chips, but I couldn’t find them anywhere. As I was walking down the baking aisle at my local Schnucks, I spotted them! I picked up a few bags, so excited thinking about all the different recipes I could add them to-cookies, cakes, muffins, and breads. If you have never baked with cinnamon chips before, they bake just like chocolate chips- they are melty when warm, then firm up as they cool. Use them anywhere you’d use chocolate chips for delicious cinnamon flavor. In this recipe the cinnamon chips are chopped so that when you slice the cookies they won’t drag through the dough causing them to crumble. These icebox cookies, also known as refrigerator cookies, are great for unexpected holiday guests and for holiday parties. Baking cookies doesn’t get much easier than this- just mix, roll and chill. Store in the refrigerator until the craving hits, then just slice and bake. The chilled dough can be sliced off, just one or two cookies at a time-perfect portion control!
One Year Ago: Cranberry Muffins
Crispy Cinnamon Coins
- 1 sticks ( 8 tablespoons) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoons cinnamon
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- Minced zest of 1/2 a lemon
- 1 1/4 cups all-purpose flour
- 1/3 cup cinnamon chips, coarsely chopped
- Turbinado sugar, for rolling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the granulated sugar and beat until light and fluffy, about 3 minutes. Beat in the egg, cinnamon, salt, vanilla and zest. Add flour and mix until just combined. Fold in cinnamon chips. Divide the dough in half
- Generously sprinkle a work surface with turbindo sugar. Shape each half of dough into an 18-to 20-inch long rope and roll in the sugar, adding more sugar as needed to prevent sticking. Wrap each piece in a large sheet of plastic wrap and chill until firm, at least 1 hour or overnight. (The colder the dough the easier it will be to slice).
- Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Unwrap 1 piece of dough. and slice into 1/2-inch-thick slices, spacing 1 inch apart on prepared baking sheet. Repeat with the remaining piece of cookie dough. Bake the cookies for about 15 minutes, or until crisp and golden. Let cool on the baking sheets 5 minutes before transferring to a cooling rack to cool completely.
Yields: 80 (1-inch) cookies
Prep Time: 1 hour 20 minutes (includes chilling)
Bake Time: 15 minutes
Source: Cuisine Cookies for the Holidays