This perfect combination of snickerdoodle and sugar cookie is warmly spiced—just the thing to have with a cup of tea while seated by a roaring fire.
Featured in: 5 Buttery, Spicy Danish Christmas Cookies
- 2 sticks unsalted butter, softened
- 10 tbsp. (4 oz.) sugar
- 1 large egg yolk
- 2 1⁄2 cups plus 2 tbsp. (12 oz.) all-purpose flour, plus more for dusting
- 1⁄2 tsp. kosher salt
- 1⁄8 tsp. baking soda
- 1 tsp. water
- 1⁄4 cup turbinado sugar
- 1 1⁄2 tsp. ground cinnamon
- Heat the oven to 350°. Using a hand mixer on medium speed, beat together butter, sugar, and egg yolk until fluffy. Add all-purpose flour, salt, baking soda, and water; beat on low speed until just combined. Scrape the dough onto a floured work surface, flatten until 1⁄4 inch thick, and cut out cookies using a 1 3⁄4-inch-star or circle cutter. Transfer the cookies to baking sheets. Combine turbinado sugar and cinnamon. Sprinkle cookies with cinnamon-sugar, and bake until golden on the bottom, about 12 minutes.