- 2 sticks ( 1/2 pound) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- Crystallized sugar, for rolling (see Note)
How to make this recipe
In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until combined. Beat in the cinnamon, salt and vanilla, then beat in the flour. Divide the dough into thirds; wrap each piece in a large sheet of plastic wrap and shape it into a 10-inch log about 1 1/4 inches thick. Refrigerate until firm, about 1 hour.
Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Unwrap 1 piece of dough. Sprinkle crystallized sugar into a 3-by-10-inch rectangle on a sheet of wax paper. Roll the log in the sugar, pressing lightly. Cut the log into |-inch-thick slices. Arrange the coins about 1 inch apart on 1 of the prepared baking sheets. Repeat with the remaining 2 logs of cookie dough. Bake the cookies for about 17 minutes, or until golden. Let cool on the baking sheets.
The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months.
Crystallized sugar is a coarse decorating sugar that comes in plain white as well as in a wide array of colors. It's available at cake-decorating stores, specialty food shops and many supermarkets. It can be mail-ordered from New York Cake and Baking Distributor, 212-675-2253.