Step 1

If I know I’ll be baking, I pull my unsalted butter out of the fridge the night before to get to room temp. But if you’re baking spontaneously, no worries, just zap your butter in the microwave on half-power for about 12 seconds.

Step 2

Preheat oven to 350 degrees F.

Step 3

I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.

Step 4

In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, at least 1 minute

Step 5

Beat in cinnamon emulsion and egg

Step 6

In a separate bowl, combine baking powder, salt, cinnamon and flour. Add to wet ingredient mixing bowl a little at a time.

Step 7

Mix until thoroughly blended.

Step 8

Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that’s been floured.

Step 9

I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4″ thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!

Step 10

Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.

Step 11

Cool cookies on cookie sheet until firm enough to transfer to cooling rack.