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Cinnamon Sugar Seashell Cookie

Prep Time25 minutes
Cook Time8 minutes
Servings: 24 cookies

Ingredients

  • 1 cup softened salted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 2/3 cup ap flour
  • 2 tsp aluminum-free baking powder
  • 2 Tbsp cinnamon

cinnamon sugar mixture

  • 1 cup granulated sugar
  • 1 Tbsp cinnamon

Instructions

  • In a mixing bowl fitted with the paddle attachment on medium speed, cream together the butter and sugar for about 3 minutes. It will be light and fluffy.
  • In a separate bowl, whisk together the flour, baking powder and cinnamon.
  • Add the egg and vanilla extract to the mixer, and mix for 1 minute. Scrape the bowl.
  • With the mixer on slow, add the dry ingredients a little at a time. Occasionally stopping to scrape the sides of the bowl.
  • Once the dough is formed, wrap the dough into plastic wrap and refrigerate for 1 hour.
  • In a small bowl, mix your cinnamon sugar mixture and set aside.
  • Preheat oven to 350F.
  • Roll the dough onto a floured surface to about 1/4 inch thickness. Use your seashell cookie cutters to cut out the cookies and place into the cinnamon sugar mixture, then onto a nonstick sheet pan.
  • Be sure that your cookies are at least 3/4 inch apart.
  • Refrigerate for 10 minutes before baking. (optional)
  • Bake for 7-8 minutes, until puffy.
  • Be sure to let the cookies cool on the baking sheet for at least 5 minutes before removing.
  • Repeat until all of the dough is used.