Cinnamon-Scented Sugar Cookies
(Makes about 2 dozen 2-inch cookies)

Everyone expects to see cutouts for the holidays, and this is a delicious departure from the plain sugar cookies most often made. They are lightly scented with cinnamon and sprinkled with colored sugar. Easy to make and quite delicious.

1/2 cup unsalted Plugra butter, at cool room temperature
1/3 cup brown sugar, firmly packed
1 egg, graded large
1-1/3 cup flour
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 egg white lightly beaten with 1 teaspoon water
colored sugars for garnish

Beat the butter and sugar for 2 minutes at medium high speed, until it is smooth and creamy. Scrape the bowl and add the egg, vanilla and cinnamon, beating on medium high for about 30 seconds. Add the flour and blend in on low speed for about 20 seconds. Wrap the dough in plastic wrap and chill for 1 hour.

Preheat a conventional oven to 325 degrees, or a convection oven to 310 degrees, placing the oven racks so they divide the ovens into thirds. Line baking sheets with parchment. 

Roll the dough 1/4-inch thick. Cut into desired shapes with sharp cookie cutters. Place the cookies on the lined baking sheets. Brush with the egg white mixture and sprinkle with colored sugar. Bake in the preheated oven 10-12 minutes, rotating the pans halfway through the baking time, until just starting to feel firm. Remove the pans from the oven and rest them on wire racks to cool. When the cookies are completely cool, store them in an airtight container for up to 4 weeks.

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