Christmas Eve Cinnamon Crisps (Print version)
Crispy cinnamon-sugar tortilla stars with a light vanilla drizzle, made for holiday trays and last-minute Christmas Eve snacking.
# Ingredients:
For the cinnamon crisps
01 -
8 medium flour tortillas, about 8 inches each
02 -
4 tablespoons (56 g) unsalted butter, melted
03 -
1/2 cup (100 g) granulated sugar
04 -
1 1/2 teaspoons ground cinnamon
05 -
1/8 teaspoon fine salt
For the vanilla drizzle
06 -
3/4 cup (90 g) powdered sugar
07 -
1-2 tablespoons milk
08 -
1/4 teaspoon vanilla extract
09 -
Optional red, green, or white sprinkles
# Instructions:
01 -
Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
02 -
Cut the tortillas into small stars, trees, wedges, or strips. Keep the pieces close in size so they bake at the same pace.
03 -
Stir the granulated sugar, cinnamon, and salt together in a shallow bowl.
04 -
Brush both sides of each tortilla piece lightly with melted butter. Sprinkle or toss with the cinnamon sugar until evenly coated.
05 -
Arrange in a single layer. Bake for 7-10 minutes, flipping once halfway through, until lightly golden at the edges and dry to the touch.
06 -
Move the crisps to a rack and cool completely. Whisk powdered sugar, 1 tablespoon milk, and vanilla into a thin glaze, adding more milk only if needed. Drizzle over the crisps and add sprinkles if using.
07 -
Let the glaze dry for 15-20 minutes before serving or storing so the crisps stay crunchy.
# Good to know:
01 -
Makes about 8 servings, depending on cutter size.
02 -
Best served the day they are baked.
03 -
Store airtight at room temperature for 2-3 days after the glaze sets.