Cinnamon Sugar Cookies
This recipe offers the perfect balance of butter, flour, sugar and vanilla—plus, you spice it up with cinnamon or your favorite sweet seasoning.
CREAM butter on high speed for 30 seconds in a large bowl.
ADD sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, half and half, and vanilla until combined.
ADD flour and cinnamon to the mixer slowly. Make sure dough is evenly mixed.
WRAP dough in Reynolds Kitchens® Parchment Paper and place in a sealed plastic bag; refrigerate until chilled, about 1 hour.
ROLL out dough 1/8-inch thick between 2 lightly floured sheets of Reynolds Kitchens® Parchment Paper with SmartGrid®.
CUT dough with 2-inch cookie cutters and place on parchment-lined cookie sheets about 1 inch apart.
BAKE for 9 to 11 minutes or until edges are very light brown. Slide parchment paper with cookies onto cooling rack; cool.
DECORATE as desired. Store in an airtight container for up to 5 days.