Crispy Cinnamon Coins

These homemade slice and bake cookies are small, crispy and the perfect cinnamon-y partner for coffee or tea. They also package up nicely for holiday gifts.

Crispy Cinnamon Coins (taken from Sweet Pea’s Kitchen and altered slightly)

Makes about 60 small cookies.

  • 1/2 cup Country Crock Light spreadable butter
  • 1/4 cup white granulated sugar
  • 1 egg
  • 1 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • Splash of lemon juice
  • 1 1/4 cups all-purpose flour
  • 1/3 cup cinnamon chips, coarsely chopped
  • Demerara raw sugar, for rolling
Cream butter and white granulated sugar together in a medium bowl. Beat in egg, cinnamon, salt, vanilla and lemon juice. Add flour and mix until just combined. Fold in chopped cinnamon chips.
Divide the dough in half and shape each half into a rope about a foot long. Generously sprinkle a work surface with demerara sugar. Roll each rope in sugar, adding more sugar as needed to prevent sticking. Wrap each piece in plastic wrap and chill until firm (at least one hour, I chilled mine overnight). The colder the dough, the easier it is to slice later.
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper.
Unwrap one rope of dough and slice into 1/2-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet. Repeat with remaining half of dough. Bake cookies for 12-15 minutes, until crisp and firm to touch. Let cool on cookie sheet for 5 minutes before transferring to cooling rack to cool completely.
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