Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and fine sea salt until evenly combined. Add the cold butter cubes and work them into the flour using a pastry cutter, two forks, or your fingertips — working quickly to keep the butter cold. Work until the mixture resembles coarse crumbs with some larger flat butter pieces still visible throughout. Do not overwork into a uniform sand — uneven butter pieces create flakiness.
- Add the apple cider vinegar to your ice cold water. Add the liquid to the flour mixture one tablespoon at a time, tossing with a fork after each addition. Stop adding water as soon as the dough begins to come together and holds its shape when pressed. Do not overhydrate — use only as much water as necessary, between 6 and 8 tablespoons.
- Gather the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes and up to 2 days. This resting time allows the gluten to relax, making the dough easier to roll and preventing the cookies from shrinking during baking. If using store-bought pie crust, remove from the refrigerator and let sit at room temperature for 10 minutes before unrolling.
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes until just pliable enough to roll without cracking but still cold enough to maintain the butter structure.
- On a lightly floured surface, roll the dough out to approximately 1/8-inch thickness. For the cinnamon sugar version, brush the rolled dough with melted butter, scatter the cinnamon sugar mixture over the entire surface, fold the dough in half, and roll gently to press the filling into the layers — or cut shapes first and add topping after. Both methods produce excellent results.
- Using cookie cutters, a sharp knife, or a pizza cutter, cut the dough into your desired shapes — rounds, squares, rectangles, or simple stars work best. Transfer carefully to the prepared baking sheets, spacing about 1 inch apart. Gather scraps, press gently back together without kneading, and re-roll to cut additional cookies.
- Beat the egg with the milk or cream to make the egg wash. Brush each cookie lightly with the egg wash. Mix the cinnamon and granulated sugar together and sprinkle generously over each cookie. Finish with a pinch of turbinado sugar scattered over the top for crunch. Refrigerate the baking sheets for 10 minutes before baking to firm up the butter one final time.
- Bake at 375°F for 12 to 16 minutes until the edges are golden brown and the surfaces are deeply golden with caramelized sugar. Start checking at the 12-minute mark. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before adding any glaze or chocolate dip if using.
Notes
Pro Tips: Keep everything cold at every stage — cold butter is the single most important variable for achieving maximum flakiness. Use a food processor for faster, more consistent dough in under 2 minutes. Never skip the vinegar — it inhibits gluten development and produces a noticeably more tender result without any detectable flavor. Roll to an even 1/8-inch thickness for consistent baking — roll between two sheets of parchment to prevent sticking without adding excess flour. Add cinnamon sugar generously — restraint here produces pale, under-flavored cookies. The sugar should caramelize into an almost toffee-like coating. Chill the cut cookies for 10 minutes before baking to firm up the butter one final time for maximum flakiness. Watch the oven closely from the 12-minute mark — thin sugary cookies can go from golden to burnt in minutes.