Credit: Greg DuPree

Recipe Summary

30 mins
2 hrs 45 mins
Makes 26 cookies


Ingredient Checklist


Instructions Checklist
  • Whisk together the flours, cinnamon, and salt in a bowl.

  • Beat the butter and granulated sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined. Shape into 2 1-inch-thick disks, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.

  • Heat oven to 350° F. Line 2 baking sheets with parchment.

  • Roll the dough 1/4 inch thick on a floured surface. Using a lightly floured 2-inch cookie cutter or a sharp knife, cut the dough into shapes, flouring the cutter and rerolling the scraps as necessary.

  • Place the cookies 1-inch apart on the baking sheets. Bake until dry around the edges, 10 to 12 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

  • Combine the confectioners’ sugar and 2 to 3 teaspoons water in a bowl. Transfer the mixture to a piping bag or a resealable plastic freezer bag (with a small hole snipped into a corner). Decorate the cookies as desired and let set before serving.

Nutrition Facts

90 calories; fat 4.5g; saturated fat 2.5g; cholesterol 10mg; sodium 45mg; protein 1g; carbohydrates 12g; sugars 9g; fiber 1g; calcium 12mg.