Cinnamon sugar. Who doesn't love it? It makes me think about toasted cinnamon swirl bread slathered with butter, and plain toast with butter and cinnamon sugar on it. Thanks to Nina of Nina's Cupcakes, I got to enjoy this classic flavor combination in a cookie.
When I first saw Nina picked sugar cookies for this week's Sweet Melissa's Sundays, I was disappointed. For one thing, it wasn't even a real recipe. The book gives directions for rolling it out as a pie crust and casually mentions you can make cut out cookies from the dough, but doesn't give instructions, oven temperature or timing. Thanks to the P&Q, I knew these would need about 10 minutes to bake at 350.
I had a whole other problem. I don't heart sugar cookies. But I wanted to make them because I do heart Nina's blog, so I had to get busy with transforming their plain sugar cookie persona to something flashy and bold.
Enter my favorite Penzey's Vietnamese cinnamon. 1 teaspoon of Vietnamese cinnamon gave these cookies a definite smoky edge. The only other change I made was to leave out the lemon zest, thinking it would complete with the cinnamon.
If you'd like the recipe, you can find it here.