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Beat flour, butter, sugar, baking soda and cinnamon with an electric mixer on medium speed just until mixture comes together, but is still sandy in texture, about 4 to 6 minutes. (If using a stand mixer, be sure to use the paddle attachment, not the whisk.)
Whisk egg and salt in small bowl until well blended. Add to flour mixture; mix on medium until a soft dough forms, about 1 to 2 minutes.
Wrap dough tightly with plastic wrap. Refrigerate 2 hours or overnight.
Preheat oven to 320°F. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into desired shapes with cookie cutters. Place crackers on parchment-lined baking sheets.
Bake 12 to 15 minutes or until golden brown. Cool on baking sheets 1 minute. Transfer crackers to wire rack. Cool completely. Decorate with your favorite icing, if desired.
Test Kitchen Tips:
•If you don’t have an electric mixer, don't worry! This dough can be mixed by hand!
•Make dough up to 1 day in advance.
•Pop dough scraps back in the fridge to chill, then re-roll to make more cookies.
•Instead of icing, sprinkle crackers with a mix of demerara sugar and cinnamon before baking; press gently to make sure the mixture sticks to tops of crackers.
•Try sprinkling crushed animal crackers over your favorite ice cream or morning yogurt for a little extra crunch.