This cinnamon cookies recipe is perfect if you want to bake sugar cookies and you are looking for a recipe where cookies don’t get deformed during the baking time. If you just want the cookies with no sugar glaze on them, that is also a perfect choice because these cookies taste awesome just by themselves. Besides, if you use cookie cutters you can shape the cookies as you want and they will look so beautiful.
CINNAMON COOKIES RECIPE
INGREDIENTS (FOR ABOUT 35-40 COOKIES):
- 125 g of butter, room temperature
- 125 g of brown sugar
- 1 teaspoon of cinnamon
- 1 large egg
- 300 g of flour
- Take butter out of the fridge at least one hour before starting the recipe so it can reach room temperature.
- Beat butter and sugar on low-medium speed until light and fluffy.
- In another bowl, beat the egg and add it to the mixture slowly. Beat on low-medium speed until combined.
- Add cinnamon to the mixture (if you are using an electric mixer I advise you to cover the bowl while beating so cinnamon doesn’t spread all over the kitchen).
- Finally, sift flour slow and gradually to the bowl and beat on low to medium speed. Don’t over beat the dough, just beat until combined. It should look like play dough.
- Once dough is ready, place it between two sheets of baking parchment paper and roll out to a uniform thickness (you could pour flour on a surface and roll out the dough over it but it is better to do it between two baking sheets so the dough doesn’t get extra flour on it). In order to get a uniform thickness, you can use a rolling pin with guides. If you don’t have it, you can create your own guides by placing tho ribs on the sides (as I did) so you can get sure that each cookie will be the same thick.
- Refrigerate the rolled dough until firm, at least two or three hours, so it cools and doesn’t get deformed while you cut your cookies.
- Once firm and cooled, start cutting the cookies with cookie cutters while preheating the oven to 180ºC (350F). After cutting all the cookies that fit in the rolled dough, put all the extra pieces together and roll them again between the two sheets of baking parchment paper. Refrigerate again and repeat the process until you have cut all the dough into cookies.
- Place the cookies on a baking sheet and bake them to 180ºC (350F) during 12-15 minutes. Pay attention to the exact time that you oven needs to bake the cookies so you can use it next time (because there will be a next time!).
- When cookies are golden, take them out of the oven and let them cool on a wire rack.
TRICKS AND ADVICES
- If you have an electric mixer or a kitchen robot, it will be very helpful for mixing the ingredients, specially at the moment of beating butter. If not, you can always do it by hand and, even dough it will be harder to make, you will also get a good result.
- Butter must be very well beated so you don’t find lumps in the dough. In order to avoid that, it is better to over-beat than to beat less.
- It is important to roll all the dough into the same thickness so all the cookies get baked at the same time.
- When preheating the oven, set the cookie sheet outside. The cookie sheet has to be cold or at room temperature so cookies don’t soften while placing them on the sheet.
- With these ingredients you will get about 35-40 cookies. If you want more cookies you just have to double or triple the ingredients. If you want less you can place a part of the dough (already rolled between the two sheets of baking parchment paper) in the freezer and keep it for another time.
These cookies taste that good that you will want to bake them again. You can use glaze, chocolate or powdered sugar on top of them or even eat them the way they come out of the oven (they taste so good just by themselves). They are a great choice as a gift or as a treat for yourself. If you bake them for you and your family, they will ask you to repeat them soon 🙂
I hope you try them! 😉