Crackly Cinnamon Wafers

This was my first baking project in my new kitchen! I must say that although they weren’t so crackly, they turned out pretty good; this bodes well for my future kitchen endeavors! Maybe I should change the name to Soft and Chewy but Crisp on the Outside Cinnamon Cookies?

These are from Carole Walter’s Great Cookies. It is a phenomenal cook(ie) book that I have been flipping through over and over again these past few weeks, and each time I bookmark more recipes to try. I substituted the butter for our favorite pareve butter substitute, Earth Balance, and I had to use the tub instead of the sticks, which are really hard to find in NYC! I also used demerara sugar for the garnish instead of the sparkling white sugar the recipe called for. If you have the stuff, go for it, but I didn’t think it was worth it for just a few tablespoons; if you do, find it at


  • 1 3/4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 cup Earth Balance, slightly firm
  • 1 cup granulated sugar
  • 1 large egg, separated
  • water
  • 3 to 4 tablespoons demerara sugar, to garnish


  1. Mix the flour and cinnamon. Set aside.
  2. Mix the butter butter until smooth. Add the sugar and beat until combined. Then add the egg yolk and mix.
  3. Add the dry ingredients in thirds, mixing until just blended.
  4. Cover the dough with plastic wrap and refrigerate for one hour.
  5. Preheat the oven to 350
  6. Roll the dough into 3/4-inch balls and place on greased cookie sheets (or parchment-covered, or sil-pat-covered), about 2 1/2 inches apart. Flatten into disks.
  7. Beat the egg white with a little bit of water to make an egg wash and brush the top of each cookie.
  8. Sprinkle each cookie with demerara sugar.
  9. Bake for 10 to 12 minutes, or until the edges turn golden brown.

These ended up being surprisingly buttery. But not in a gross way. In a, wow, I can’t believe these are pareve way. I only baked half of these and froze the rest of the dough. I’m going to try them again, but this time make them smaller and flatter. And I’ll flatten them with a bottom of a glass instead of my fingers like the recipe said to. Maybe then they’ll live up to their name.

Stay tuned for more recipes from Carole’s Great Cookies!