Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, 1 teaspoon cinnamon, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and 1/2 cup light brown sugar until light and fluffy. Scrape the bowl occasionally.
- Add the egg and vanilla. Mix just until combined; don’t overbeat.
- Fold the dry ingredients into the wet until no dry streaks remain.
- In a small bowl, stir together the remaining 1/2 cup light brown sugar and 2 teaspoons cinnamon for the filling.
- Lightly flour a clean work surface. Press or roll the dough into a rectangle about 10 by 12 inches and 1/4 inch thick.
- Evenly sprinkle the cinnamon-sugar filling over the dough, leaving a 1/2 inch border along one long edge.
- Starting from the long edge opposite the border, roll the dough tightly into a log. Press the seam to seal.
- Slice the log into 1/2 inch rounds and arrange them on the prepared sheet about 2 inches apart.
Baking
- Bake 9 to 12 minutes, until edges are lightly golden and centers are set.
- Let cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. To refresh slightly stale cookies, warm them at 300°F (150°C) for 3–4 minutes or microwave one cookie for 8–10 seconds. To freeze, lay slices flat on a tray and freeze until firm, then move to a freezer bag for up to 3 months.