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  • 1/2 cup (1 stick) butter
  • 1 1/4 cups firmly packed brown sugar
  • 1 egg, beaten
  • 2 cups unbleached flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder


In a large bowl of an electric mixer, beat butter with brown sugar until creamy. Beat in egg until fluffy. In another bowl, stir together flour, cinnamon and baking powder. Gradually add dry ingredients to creamed mixture, mixing at low speed until well blended. Cover and chill at least 2 hours.

Preheat oven to 350º F. Line a baking sheet with parchment paper.

Roll well-chilled dough thinly on a floured surface. Cut to desired shapes with a cookie cutter, or cut with a knife into squares. Transfer to the prepared baking sheet, placing cookies about 1/2-inch apart.

Bake until edges begin to turn dark, 6 to 8 minutes. Cool cookies on baking sheet for 1 minute before removing with a spatula to a wire rack. Cool completely; store in an airtight container at room temperature for up to 2 weeks or freeze.

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