This post appears in Make Meal Magic

Prep Time: 1 hour and 10 minutes Cook Time: 9 minutes Makes: 4 dozen cookies

This recipe offers the perfect balance of butter, flour, sugar and vanilla—plus, you spice it up with cinnamon or your favorite sweet seasoning.

Ingredients:

10 tablespoons butter, softened
3/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 tablespoon half and half
1 1/2 teaspoons vanilla
2 cups all-purpose flour
3/4 teaspoon ground cinnamon*

Prep:

1. CREAM butter on high speed for 30 seconds in a large bowl
2. ADD sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, half and half, and vanilla until combined.
3. ADD flour and cinnamon to the mixer slowly. Make sure dough is evenly mixed.
4. WRAP dough in Reynolds® Parchment Paper and place in a sealed plastic bag; refrigerate until chilled, about 1 hour.
5. ROLL out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper.
6. CUT dough with 2-inch cookie cutters and place on parchment-lined cookie sheets about 1 inch apart.

Cook:

1. BAKE for 9 to 11 minutes or until edges are very light brown. Slide parchment paper with cookies onto cooling rack; cool.
2. DECORATE as desired. Store in an airtight container for up to 5 days.

Reynolds Kitchen Tip: Use two sheets of parchment paper to roll out cookie dough, preventing dough from sticking to the counter. Plus, cookies bake evenly on parchment paper and release from the paper with ease without adding grease or cooking spray. And because you bake right on the paper, clean up is a breeze.

*Substitute with pumpkin pie spice or Chinese five-spice for other variations of these spiced cookies.

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