Brown Sugar and Cinnamon Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 1/4 cup 50 grams turbinado sugar
  • 2 1/4 cups All-purpose flour
  • 1 2/3 tbsp Cinnamon
  • 1/2 cup Golden brown sugar, packed
  • 1/4 tsp Salt

• Dairy

  • 1 cup (2 sticks, 226 grams unsalted butter, unsalted

Found on cakemerchant.com

Ingredients

• 1/4 cup 50 grams) turbinado sugar
• 1 tablespoon cinnamon
• 1 cup (2 sticks, 226 grams) unsalted butter, at room temperature
• 1/2 cup (108 grams) golden brown sugar, packed
• 2 teaspoons cinnamon
• 2 1/4 cups (281 grams) all purpose flour
• 1/4 teaspoon salt

Directions

• In a small bowl, mix together the the cinnamon and sugar until thoroughly combined.
• With an electric mixer, beat the butter and sugar until light and fluffy (about 2-3 minutes).
• Add the cinnamon and beat to combine.
• Add the flour and salt, and mix on low speed until the dough just comes together, being careful not to overmix.
• If the dough is crumbly, use your hand to gently knead it until it comes together.
• Put the dough in a gallon sized freezer bag and put it on a flat surface.
• Leaving the top open, use the bag as a guide to roll the dough into a 9 x 10 1/2 inch rectangle. It should be about 1/4 inch thick.
• Seal the bag and refrigerate the dough for at least one hour.
• Preheat the oven to 300 degrees fahrenheit and line 2 baking sheets with parchment paper.
• Use a cookie cutter to cut out shapes from the dough, and place them on the lined baking sheets.
• Sprinkle them with additional cinnamon sugar and bake for 18-20 minutes, until they are just lightly golden but not browned around the edges.
• Cool completely on wire racks.