Cinnamon Cookies

12½ tablespoons (just over 1½ sticks) unsalted butter, at room temperature

½ cup plus 2 tablespoons granulated sugar, divided

1/3 cup light brown sugar

Grated zest of 1 lemon

2 1/3 cups all-purpose flour

1 teaspoon baking powder

2 tablespoons plus 1 teaspoon cinnamon, divided

1 tablespoon plus 1 teaspoon vegetable oil

1 teaspoon water

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, ¼ cup plus 2 tablespoons of the granulated sugar, brown sugar and lemon zest together on medium speed until the mixture becomes pale and fluffy. Add the flour, baking powder and 1 tablespoon of the cinnamon and mix until combined. Then add the oil and water and mix until fully combined.

3. Place the dough on plastic wrap and roll it into logs that are 2 inches in diameter. Smaller logs are easier to work with than one long one — it may be helpful to use about a baseball-sized portion of dough to form each log. Twist the ends of the plastic wrap as you would to wrap a candy to help you achieve an evenly round log. Freeze for about 2 hours or until the logs are chilled all the way through. You can freeze the logs, well wrapped in plastic and stored in an airtight container, for up to 1 month. Defrost frozen logs before using, but be sure they are still chilled all the way through.

4. In a small bowl, whisk together the remaining ¼ cup granulated sugar and the remaining 1 tablespoon plus 1 teaspoon cinnamon until well combined.

5. With a sharp knife, slice the logs into ¼-inch-thick slices and arrange them on the baking sheet. Sprinkle with the cinnamon-sugar mixture, then bake for about 10 minutes or until the cookies begin to pick up a little color along the bottom edges. Remove cookies from the oven and let them cool completely on the baking sheet or a cooling rack, then store in an airtight container in a cool, dry place for up to 1 week.

Per cookie: 55 calories; 3g fat; 2g saturated fat; 6mg cholesterol; 1g protein; 7g carbohydrate; 3g sugar; no fiber; 9mg sodium; 10mg calcium.

Yield: About 60 cookies