The cookies I chose to make were Cinnamon Chip Buttons…a super simple slice and back cookie that can be made in no time at all! They are a family favorite over here 🙂
Here’s the recipe for you…enjoy making a few dozen this holiday season!
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp cinnamon
- 1 tsp vanilla
- dash of salt
- 1 1/4 cup all-purpose flour
- 1/3 cup cinnamon chips
- 1/4 cup turbinado sugar
- Cream the butter and granulated sugar in the bowl of an electric mixer until smooth.
- Add in egg, cinnamon, vanilla, and salt until well combined.
- Next, add in flour and mix well.
- Fold in cinnamon chips.
- Sprinkle work surface with turbinado sugar.
- Working with half the dough at at time, roll it into a rope measuring about 20 inches. You may need to add more turbinado sugar as you are rolling the dough. Do the same to the remaining half of the dough.
- Chill the ropes of dough for at least an hour so the ropes are easier to slice.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Slice ropes of dough into 1/4 inch thick slices and arrange on the parchment lined baking sheet.
- Bake 12-15 minutes or until slightly golden brown.
- Let cool for 5 minutes and then transfer to a wire rack.
- *You can also freeze this dough for up to 1 month!
Let’s get ready to make some Cinnamon Chip Buttons, shall we?
Here are the cinnamon chips I use…I usually can find them at Target or Wal-Mart.
Once your ingredients are mixed together, you are going to roll the dough into long 20-inch ropes using half the dough per rope. Make sure to sprinkle some turbinado sugar or “sugar in the raw” first to prevent the dough from sticking and also to give the cookies a nice sweet and crunchy edge!
Chill the dough for at least an hour before slicing and arranging onto a parchment lined baking sheet. Bake at 350 for 12-15 minutes or until just slightly golden brown.
Mmmm! These are calling my name!
I packaged my cookies up in a brown parchment food bags and decorated them with washi tape, cupcake liners, and my favorite pretty paper doilies and sent them on their merry way!
XOXO,
I am so happy that I was chosen to receive cookies from you. These are so wonderful and am sure will become one of my go-to cookie recipes! Everything was perfect, from the packaging to the sweet and buttery combination. Did you use Irish butter? That’s my favorite stuff!!! 🙂 Thanks again for such a wonderful package of cookies, it was truly a gift!
Hi Renee! I am so glad you liked these cookies!!! It was so much fun to participate in this 🙂 I did use Irish butter, I love it! It’s very pure and clean and great for baking! I hope you have a Merry Christmas and a lovely New Year!
XOXO,
Maggie
I, too, was excited to get these cookies. They were DELISH! [I ate them ALL immediately. Was that wrong?] I’ve never used Irish butter, so I’ve got some experimenting to do. I made Soft-Baked Gingersnap Molasses Cookies, 3 Ways for my Cookie Swap recipe. This is my first time participating and I can’t wait to do it again next year. Happy baking!
YAY! I am so glad you liked these cookies!! LOL, it’s never wrong to eat them all immediately, we do it all the time in my house! 🙂 Your cookies sound amazing…3 ways? I am going to have to check that out! Thank you for stopping by, happy baking to you to my friend!!!
XOXO,
Maggie
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