Apple-Cider Doughnut Cake

I had my first apple-cider doughnut this past fall at a beautiful farm on the East end of Long Island. It was freshly made, hot, and delicious. Naturally, this recipe caught my eye. It is a giant version of fabulousness- even incorporating whole wheat flour and olive oil.

This cake was magnificent. I will make it again in the fall, although I think it is truly season-less. The olive oil and applesauce made it incredibly moist as well. This recipe was adapted from A New Way to Bake, via Martha Stewart Living. I reduced the baking temperature because my Bundt pan has a dark non-stick coating. I also reduced the amount of cinnamon sugar topping. We enjoyed it with a scoop of vanilla ice cream.

Yield: One 10-inch Bundt Cake
For the Cake:
  • room temperature unsalted butter, or melted butter, for the pan
  • 2 cups unbleached all-purpose flour, plus more for pan
  • 1 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups natural cane sugar or granulated sugar
  • 1 cup fresh apple cider
  • 3/4 cup extra-virgin olive oil
  • 3/4 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, room temperature
  • vanilla ice cream or freshly whipped cream, for serving, optional

For the Topping:

  • 2 T natural cane sugar or granulated sugar
  • 1/4 tsp ground cinnamon
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 325 degrees if using a dark pan, or 350 degrees in a standard pan, preferably on convection.
  2. Butter and flour a 12-cup Bundt pan. (This step in incredibly important in a Bundt pan- make sure all of the crevices are coated.)
  3. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt.
  4. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
  5. Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
  6. Meanwhile, mix together 2 T sugar and 1/4 teaspoon cinnamon.
  7. Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar.
  8. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.

Chocolate Babka

I have wanted to bake this special cake ever since first seeing photos of it from Ottolenghi’s Jerusalem book all over the blogosphere. It always looks stunning and delicious.

This version is an adaptation of the Chocolate Krantz Cakes in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi from Smitten Kitchen.com. I loved that she had already made this babka FIVE times, and modified the recipe to perfection. Tried and true. Thank you, Deb Perelman! 🙂

Perelman’s adaptations included omitting the nuts, using granulated instead of superfine sugar, large instead of extra-large eggs, and reducing the amount of sugar syrup topping. She also modified the technique for ease. I melted the chocolate and butter in a double boiler and let the dough rise in a proofing drawer as well.

We enjoyed it warm from the oven for Easter dessert. Rich and wonderful.

Yield: 2 loaf-sized chocolate babkas

For the Dough:

  • 4 1/4 cups (530 grams) all-purpose flour, plus extra for dusting
  • 1/2 cup (100 grams) granulated sugar
  • 2 teaspoons instant yeast (rapid rise)
  • grated zest of half an orange
  • 3 large eggs
  • 1/2 cup water (cold is fine) and up to 1 to 2 tablespoons extra, if needed
  • 3/4 teaspoon fine sea or table salt
  • 2/3 cup unsalted butter (150 grams or 5.3 ounces), at room temperature
  • Sunflower, Canola, other neutral oil, or cooking oil spray, for greasing

For the Filling:

  • 4 1/2 ounces (130 grams) dark chocolate (I used 72% cacao dark chocolate)
  • 1/2 cup (120 grams) unsalted butter, cold is fine
  • scant 1/2 cup (50 grams) powdered sugar
  • 1/3 cup (30 grams) cocoa powder
  • 1/4 teaspoon cinnamon

For the Sugar Syrup:

  • 1/3 cup water
  • 6 tablespoons (75 grams) granulated sugar

Make the dough:

  1. Combine the flour, sugar, yeast and zest in the bottom of the bowl of a stand mixer.
  2. Add eggs and 1/2 cup water, mixing with the paddle or dough hook until it comes together; this may take a couple of minutes. (If it doesn’t come together, add extra water, 1 tablespoon at a time, until the dough forms a mass.)
  3. With the mixer on low, add the salt, then the butter, a spoonful at a time, mixing until it’s incorporated into the dough.
  4. If using the paddle, switch to the dough hook. Mix on medium speed for 10 minutes until dough is completely smooth; you’ll need to scrape the bowl down a few times. After 10 minutes, the dough should begin to pull away from the sides of the bowl. If not, add 1 tablespoon extra flour to help this along.
  5. Coat a large bowl with oil (or scrape the dough out onto a counter and oil this one) and place dough inside, cover with plastic and refrigerate. Leave in fridge for at least half a day, preferably overnight. The dough will not fully double, so don’t be concerned if it doesn’t look like it grew by more than half.

Make the filling:

  1. In a double boiler, melt butter and chocolate together until smooth. Remove from heat.
  2. Stir in powdered sugar and cocoa; mixture should form a spreadable paste. Add cinnamon.

Assemble the loaves:

  1. Coat two 9-by-4-inch (2 1/4 or 1 kg) loaf pans with cooking spray, oil or butter, and line the bottom of each with a rectangle of parchment paper.
  2. Take half of dough from fridge (leave the other half chilled). Roll out on a well-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin, likely 10 to 12 inches.
  3. Spread half of chocolate mixture evenly over the dough, leaving a 1/2-inch border all around.
  4. Brush the end farthest away from you with water. Roll the dough up with the filling into a long, tight cigar. Seal the dampened end onto the log.
  5. Transfer the log to a plastic wrap-lined, rimmed baking tray. Place in the freezer for 10 to 15 minutes. (This allows the log to be cut in half more easily.) Repeat with second dough.
  6. Trim last 1/2-inch off each end of log. Gently cut the log in half lengthwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing out (because they’re pretty). Don’t worry if this step makes a mess, just transfer the twist as best as you can into the prepared loaf pan. (The dough will fill in any gaps by the time it’s done rising and baking, so don’t worry if the pan isn’t filled.) Note: Next time I would try crossing the dough more than once, if possible.
  7. Cover with a damp tea towel and leave to rise another 1 to 1 1/2 hours in a proofing drawer or at room temperature. Repeat process with second loaf.

Bake and finish cakes:

  1. Heat oven to 375°F (190°C), preferably on convection.
  2. Remove towels, place each loaf on the middle rack of your oven. Bake for 25 to 30 minutes. A skewer inserted into an underbaked babka will feel stretchy/rubbery inside and may come back with dough on it. When fully baked, you’ll feel almost no resistance. If your babka needs more time, put it back, 5 minutes at a time then re-test. If it browns too quickly, you can cover it with foil.

While the babkas are baking, make the sugar syrup:

  1. Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool somewhat.
  2. As soon as the babkas leave the oven, brush the syrup all over each. It will seem like too much, but will taste just right — glossy and moist.
  3. Let babkas cool about halfway in pan, then transfer to a cooling rack to cool the rest of the way before eating. (or serve warm!)

Do ahead: Babkas keep for a few days at room temperature. Reheat prior to serving, if desired. If longer, freeze them. They freeze and defrost well.

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Applesauce Oatmeal Bread

This wholesome quick bread really caught my eye. I made it as a special after school snack for my kids (and me!). They enjoyed it with a glass of fresh apple cider. I thought it was absolutely perfect for breakfast with a cup of coffee.

The recipe was adapted from King Arthur Flour.com. I baked the loaf in a Pullman pan, used freshly ground allspice and freshly grated nutmeg, and substituted pecans for walnuts. Yum!

Yield: One standard or Pullman loaf

  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 1/2 teaspoons vanilla or boiled cider
  • 1/2 cup white whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats, plus more for sprinkling top, optional
  • 3/4 cup unsweetened applesauce
  • 1/2 cup chopped pecans
  • cream cheese, for serving, optional
  1. Preheat the oven to 350°F, preferably on convection. Lightly grease a Pullman loaf pan or a standard 9″ x 5″ loaf pan. (I used cooking oil spray.)
  2. In a large bowl, mix together the sugar, eggs, oil and vanilla.
  3. In a separate bowl, whisk together the flours, baking powder and soda, and spices.
  4. Combine wet and dry ingredients.
  5. Mix in the rolled oats, applesauce, and nuts.
  6. Pour the mixture into the prepared pan.
  7. Sprinkle rolled oats over the top, as desired.
  8. Bake the bread for 40 for a Pullman pan or up to 60 minutes in a standard loaf pan, until a toothpick inserted into the center comes out clean.
  9. Remove the bread from the oven, and cool completely.
  10. Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
  11. Serve with cream cheese, or as desired.

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French Apple Cake

I’ve had baking a French Apple Cake on my bucket list for a long time. A celebratory Valentine’s Day dessert was my excuse! ❤ This version was custardy and absolutely wonderful. We ate it with a scoop of vanilla bean ice cream but it could also served with a dollop of softly whipped cream.

This recipe was adapted from Marie-HÊlène Brunet-Lhotse, a top editor of Louis Vuitton City Guides (and a restaurant critic for the Paris edition), published in Around my French Table: More than 300 Recipes from My Home to Yours by Dorie Greenspan, via Epicurious.com.

Greenspan emphasized the importance of using diverse fruit in the cake to include crisp, soft, sweet, and tart apples for the best result. I used a combination of Fuji, Granny Smith, Envy, and Opal apples. I also increased the vanilla, and substituted apple cider for the rum. Delicious!

Yield: Serves 8

  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • pinch of coarse salt
  • 4 large apples (if you can, choose 4 different kinds)
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 3 tablespoons dark rum or fresh apple cider
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • whipped cream of ice cream, for serving
  1. Center a rack in the oven and preheat the oven to 350 degrees F, preferably on convection.
  2. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
  3. Whisk the flour, baking powder, and salt together in small bowl.
  4. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
  5. In a medium bowl, beat the eggs with a whisk until they’re foamy.
  6. Pour in the sugar and whisk for a minute or so to blend.
  7. Whisk in the rum/apple cider and vanilla.
  8. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.
  9. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter.
  10. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
  11. Slide the pan into the oven and bake for 45 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  12. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.)
  13. Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
  14. To Serve: The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-HĂŠlène’s served her cake with cinnamon ice cream and it was a terrific combination.

Note: The cake will keep for about 2 days at room temperature. (The flavor may even improve with time!) The cake is too moist to cover completely; leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

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Rainbow Sprinkle Cake & a Festive “Candy Shop” Themed Birthday Party

The lollipop candles on this birthday cake inspired the theme for my daughter’s 10th birthday party. As soon as she saw them, about ten months before her birthday, she started planning a “Candy Shop” themed party.

Knowing we would have the guests watch the most classic candy movie, Willy Wonka and the Chocolate Factory, we invited her guests by hand delivering a “Golden Ticket” wrapped with a giant rainbow swirl lollipop. (The biggest ones we could find, of course.) 🙂

She imagined an abundant display of colorful candy and rainbow balloons. We had bowls of Skittles, M&M’s, mini-Starbursts, jelly beans, gummy bears, mini-marshmallows, mini-Twix (her favorite candy), and varieties of sprinkles. The centerpiece was a DumDum lollipop “topiary.”

The girls ate a lot of candy :/ , but they also used it to decorate chocolate covered marshmallows and chocolate-caramel apple slices. We also had pretzels for toppings- so yummy with chocolate. We tried to coat Oreos with chocolate as well, but had technical difficulties.

We had other candy-themed activities at the party including making candy necklaces on kitchen twine. They used Fruit Loops, gummy pendants, and gummy lifesavers as “beads.” They also played a game with Jelly Belly jelly beans- identifying the flavors by taste alone. Even though is wasn’t a candy-themed activity, the kids probably had the most fun having an iMovie competition.

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We had our traditional celebratory Number Cookies too. 🙂

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Having a cake covered in a mound of sprinkles seemed to work with our theme! The Rainbow Sprinkle Birthday Cake is a homemade take on a “Funfetti” cake mix cake. It was so colorful and fun, but also really REALLY delicious- super moist with fabulous vanilla flavor. The recipe was adapted from The New York Times, contributed by Julia Moskin. I weighed the ingredients, increased the amount of frosting, and modified the decorating techniques.

Rainbow Sprinkle Cake

Yield: 8-12 Servings (1 layer cake or 12 cupcakes)

For the Cake:

  • ½ cup/110 grams unsalted butter (1 stick), slightly softened, more for pans
  • 1 ½ cups/190 grams all-purpose flour, more for pans
  • 1 teaspoon baking powder
  • Âź teaspoon baking soda
  • Âź teaspoon fine salt
  • ⅔ cup/158 ml whole milk
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup/200 grams sugar
  • 1 whole egg plus 2 egg whites
  • ⅓ cup rainbow sprinkles (not pastel, or naturally colored)


For the Cream Cheese Frosting:

  • 12 ounces cream cheese, slightly softened
  • 3/4 cup/165 grams unsalted butter (1 1/2 sticks), slightly softened
  • scant 1/4 teaspoon fine sea salt, more to taste
  • 4 1/2 cups/450 grams confectioners’ sugar, sifted, more to taste
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup rainbow sprinkles (not pastel, or naturally colored), or more, as desired
  1. img_7880Make the cake: Heat oven to 325 degrees, preferably on convection, and place a rack in the center.
  2. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  4. In a small bowl, stir together milk and vanilla.
  5. In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes.
  6. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl.
  7. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition.
  8. Scrape down bowl and blend once more.
  9. Remove bowl and use a spatula or spoon to fold in sprinkles by hand.
  10. Divide batter evenly between the pans (approximately 400 g per pan), and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
  11. Transfer pans to a wire rack and let cool completely, at least 2 to 4 hours, before turning out.
  12. Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes.
  13. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth.
  14. Beat in vanilla just until incorporated.
  15. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
  16. Turn cooled cakes out of pans.
  17. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces.
  18. Place one of the cakes on a platter or a cake stand, cut side up.
  19. Using an offset spatula, frost the top.
  20. Stack the other layer on top, cut side down.
  21. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake, as desired. I piped a border around the perimeter of the top of the cake to keep the thick coating of sprinkles on top in place.
  22. Sprinkle the top with a thick layer of sprinkles. Coat the sides with sprinkles as well, if desired.
  23. Refrigerate cake 30 minutes or longer to set. Serve cool.

Note: This recipe would also work well for cupcakes. Fill batter in 12 cupcake liners and bake 17-20 minutes, on convection.

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It was so tasty, I’ve already made it again! 🙂 I think it might need THREE layers next time. We all absolutely love it.

Pear Snacking Cake with Brown Butter Glaze

This cake was just calling for all of the Bosc pears that I’ve received in my CSA share recently. I love it when I have all of the ingredients readily available to make a special treat. 🙂

As a side note, I don’t really understand the idea of a “snacking” cake. This is definitely a CAKE. The brown butter glaze was absolutely essential and absolutely fabulous. Yes, it was easy to eat and, yes, it’s not a fancy layer cake. I also suppose it would be a wonderful snack! We enjoyed it for dessert. 😉

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour and decreased the amount of fresh nutmeg. I also omitted the nuts. Delicious!

I’m sharing this special “snack” at Angie’s Fiesta Friday #142 this week, co-hosted by Elaine @foodbod and Michelle @O Blog Off. Enjoy! 🙂

For the Cake:

  • 1 cup/227 grams unsalted butter (2 sticks), at room temperature, more to grease the pan
  • 1 cup/200 grams granulated sugar
  • 1/2 cup/100 grams dark brown sugar
  • 1 Âź teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/2 to 1 teaspoon grated nutmeg
  • ⅛ teaspoon ground clove
  • ½ teaspoon baking soda
  • 4 large eggs, at room temperature
  • 3 to 4 large pears (2 1/4 pounds/1 kilogram), peeled, cored and shredded or finely chopped (to yield 2 1/2 cups) (I finely chopped the prepared pears in a mini-food processor.)
  • 2 ž cups/350 grams all-purpose flour (I used 175 g all-purpose flour & 175 g whole wheat pastry flour)
  • ž cup/75 grams rolled oats
  • ½ cup toasted walnuts or pecans, chopped, optional

For the Brown Butter Glaze:

  • 5 tablespoons/70 grams unsalted butter
  • 2 tablespoons/25 grams dark brown sugar
  • 1 cup/125 grams confectioners’ sugar
  • 3 tablespoons/45 milliliters heavy cream or milk, more as needed
  • 1 teaspoon vanilla extract
  • pinch of coarse salt
  1. Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper. (I used cooking oil spray.)
  2. Using a stand mixer, beat butter until light and fluffy, about 2 to 3 minutes.
  3. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute.
  4. Beat in eggs, one at a time.
  5. With the mixer on low, beat in half the pears, and then beat in the flour until smooth.
  6. Beat in remaining pears, then the oats, beating until well incorporated.
  7. Beat in nuts, if using.
  8. Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
  9. Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it’s ready.
  10. Whisk in brown sugar until it dissolves.
  11. Whisk in confectioners’ sugar, cream, vanilla and salt until you’ve got a thick glaze with the texture of hot fudge sauce.
  12. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.

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Milk Bar Sugar Cookie-Cake Squares

My word. These were yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right? 😉

This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another tasty option. 🙂

Yield: 2 dozen 2-inch cookie-cakes

  • 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola, grapeseed, or other neutral oil
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp baking soda
  • 1/2 cup whole milk
  • 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
  3. Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
  4. Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
  5. Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
  6. Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
  7. Scatter the cinnamon-sugar or sprinkles on top generously.
  8. Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
  9. Cool completely in the pan.
  10. Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.

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