Ingredients
Dry Ingredients
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 egg, at room temperature
- 1 and 1/2 teaspoons Salted Caramel flavour extract (or maple, orange, etc.)
- 1 teaspoon vanilla extract
Decoration
- White chocolate for melting and drizzling
- Sprinkles or other decorations (optional)
Instructions
- Prepare Dry Mix: In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt. Set this mixture aside to incorporate into the wet ingredients later.
- Cream Butter and Sugar: Using a handheld mixer in a large bowl, beat the softened unsalted butter for about one minute until smooth. Add the white sugar and continue beating until the mixture becomes light and fluffy. This aerates the batter and creates a tender texture.
- Add Eggs and Flavorings: To the creamed butter and sugar, add the egg, salted caramel flavor extract, and vanilla extract. Beat the combination until fully incorporated and smooth.
- Combine Flour Gradually: With the mixer running on low speed, add half of the dry flour mixture to the wet ingredients and mix just until combined. Then add the remaining flour mixture and blend until just incorporated, avoiding over mixing to keep the cookies tender.
- Chill the Dough: Divide the dough into two equal parts and roll each portion into a rectangle approximately 1/4 inch thick. Place these dough sheets in the refrigerator for at least one hour. This chilling step is crucial to help the cookies maintain their shape during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cut and Bake Cookies: Remove chilled dough from the refrigerator. Using cookie cutters, cut out desired shapes from the dough and arrange them on the prepared baking sheet. Re-roll leftover dough as needed. Bake for 10 to 11 minutes, rotating the pan halfway through to prevent uneven browning and burning of edges.
- Cool Cookies: After baking, leave the cookies on the baking sheet for 5 minutes to firm up before transferring them to a cooling rack to cool completely.
- Decorate with White Chocolate: Melt the white chocolate gently using a double boiler or a saucepan over low heat. Drizzle melted white chocolate over cooled cookies. Allow the chocolate to harden completely before storing the cookies in an airtight container.
Notes
- Chilling the dough is essential for preventing cookie spread and maintaining clean shapes.
- Use room temperature egg to ensure better mixing and dough consistency.
- Be careful not to overbake the cookies; they should appear set but still soft when removed from the oven.
- If you don’t have salted caramel flavoring, substitutes like maple or orange extract can be used for a different twist.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
