Easy 4-Ingredient Cinnamon Crisps (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 slices white sandwich bread (not too soft), crusts removed
02 -
½ cup butter, melted (salted or unsalted)
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½ cup granulated sugar
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2 teaspoons ground cinnamon
# Instructions:
01 -
Preheat oven to 325°F (165°C), with a rack positioned in the middle of the oven. Line a baking sheet with parchment paper and set aside.
02 -
In a shallow bowl, combine the granulated sugar and ground cinnamon, mixing well until evenly incorporated.
03 -
Remove the crusts from each slice of bread. Optionally, press down on each slice to flatten it slightly, which will make the cookies crispier. Cut each slice diagonally into four triangles.
04 -
Using a pastry brush, generously brush melted butter onto both sides of each bread triangle. Immediately dip both sides of the buttered bread into the cinnamon sugar mixture, ensuring it's well coated. Place on the prepared baking sheet. Repeat with all bread pieces, using all of the melted butter and cinnamon sugar mixture.
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Bake for 20-25 minutes, until the bread is lightly browned and toasted. For even baking, rotate the baking sheet halfway through the baking time.
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Immediately transfer the toasts to a cooling rack to allow them to cool completely and become crisp. The cookies will continue to crisp up as they cool.
# Notes:
01 -
Both salted and unsalted butter work well in this recipe, though salted butter adds a nice flavor contrast with the sweet cinnamon sugar.
02 -
Pressing the bread to flatten it before cutting is optional but will result in a thinner, crispier cookie.
03 -
These cookies can be stored in a tightly sealed container at room temperature for up to 4 days.