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Gingersnaps, always gingersnaps… How about cinnamon snaps? These thin, crisp cutout cookies are for those of you in love with this aromatic spice.
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 5/8 ounces) brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/8 teaspoon cinnamon oil, optional
1 large egg
2 tablespoons (7/8 ounce) cinnamon syrup (if you have it) or light corn syrup (1 1/2 ounces)
1 2/3 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
To prepare the dough: In a medium-sized mixing bowl, cream together the butter, sugar, baking soda, salt, ground cinnamon, and cinnamon oil. Beat in the egg and syrup. Add the flour, beating until smooth. Divide the dough in half, and shape each half into a smooth-edged disk (like a hockey puck). Wrap and refrigerate for 1 hour, or overnight.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
To shape and bake the cookies: Working with one half of dough at a time, roll the dough 1/8" thick. Use a cutter to cut the shapes of your choice, and transfer them to the prepared baking sheets. Bake the cookies for 12 to 13 minutes; this will make a cookie that’s crisp, but not hard. (If you have any doubts about your oven’s temperature or baking time, bake one cookie first, allow it to cool, and see if it’s the texture you like.) Remove the cookies from the oven, and cool them on the pan for 5 minutes before transferring to a rack to cool completely.
Yield: about 7 dozen 2" to 2 ½" cutout cookies.
Variation: Maple Snaps
Substitute maple sugar for the brown sugar; maple syrup for the cinnamon syrup, and maple flavor for the cinnamon oil.