These unusual cookies are super buttery and sweetened with cinnamon sugar. They taste like the best cinnamon toast from your childhood. Must make!
So, this is it. This is “The Holidays”. But for me, it just feels like a regular old Friday. It’s such a different experience to be in a big city like New York this time of year. As soon as the turkey gets cleared from the table, Christmas music is playing everywhere, people are dancing in the streets and buildings are filled with over-the-top decorations that are more like art installations than ad campaigns. But here in Brigantine, I’m still moseying around my undecorated house, putzing in the garden and basking in the unusually warm weather. And, hey! Look at that. I just used three of my favorite verbs in a sentence. See, it’s not so bad.
If there’s one thing that always gets me into the holiday spirit, it’s baking cookies. This is a most unusual recipe. I discovered it years ago on Orangette, the first blog I ever followed, and later swore it off due to its insanely high level of addictiveness. The recipe comes courtesy of Molly Wizenberg’s late grandmother, and it’s as quirky and retro as it is delicious. They’re definitely more of a cookie than they are breakfast, but I find it perfectly acceptable to serve them whatever time of day you damn please.
These unusual cookies are super buttery and sweetened with cinnamon sugar. They taste like the best cinnamon toast from your childhood. Must make! Adapted from Molly Wizenberg.
- 1 stick (8 tablespoons) butter, melted
- ½ cup sugar
- 2 teaspoons cinnamon
- 6 slices white sandwich bread, or more as needed
- Preheat the oven to 325 degrees. Line a baking sheet with parchment to prevent sticking and for easier cleanup.
- Pour the melted butter into a bowl. Whisk together the cinnamon and sugar in a wide, shallow dish.
- Stack the slices of bread and cut them diagonally into quarters to get 24 triangles.
- Use a pastry brush to generously brush the butter onto both sides of one triangle of bread. Then, dip the bread into the cinnamon sugar to coat on both sides, being careful not to make it too thick. Lay it on the prepared baking sheet, then repeat with the remaining bread triangles.
- Bake for about 25 minutes, until lightly browned. Allow to cool to room temperature – they’ll crisp up as they sit. Once cooled, store in an air tight container at room temperature for up to two weeks.
- Now here’s the really strange and difficult part: These are not the kind of cookie that tastes better straight from the oven. In fact, they are much, much better once they’ve aged a day or two and the flavors have time to meld.
- *The original recipe calls for Pepperidge Farm bread, which is what I used. If you can’t find that brand, use anything that’s not overly soft and squishy (like wonder bread) or buttery (like brioche).
- *Molly’s recipe calls for unsalted butter, but I find anything this sweet benefits greatly from a bit of salt. Salted butter is essential.
- *The quantities here should use up all of the bread, but if you have any butter or cinnamon sugar remaining, just use up more bread until its all gone.
Keywords: cinnamon, toast, cookies, brunch, Christmas, dessert, kids