Recipe for Cinnamon Cookies
Cinnamon cookies which are extremely easy to bake and delicious to eat
Posted on Tuesday, 13th of March 2012 by André Correia
These little cookies are one of those recipes I keep coming back to because they need so few ingredients and so little effort for how good they turn out. Rolling each ball of dough in cinnamon before baking means every bite gets that warm, spiced flavour right on the surface, and the smell that fills the kitchen while they bake is almost as good as eating them. The real trick is taking them out of the oven while they’re still a little soft, they’ll firm up as they cool, giving you that perfect contrast between a slightly crisp outside and a soft, fluffy centre. They keep well too, if they last that long.
Ingredients For 20 cookies
- 3 Cups of Flour
- 1/2 Cup of Sugar
- 1/4 Cup of Butter
- 1 Egg
- Milk
- Powdered Cinnamon
Preparation
In a bowl mix the butter with the egg, sugar and flour and form a homogeneous ball of dough, if you can get the dough to stick to itself easily add some milk to the mixture.
Afterwards shape small spheric cookies about the size of a walnut. Place the powdered cinnamon in a clean small bowl and roll the cookies inside it until they’re completely dusted in cinnamon.
Place a sheet of cooking parchment paper in an oven tray and place the biscuits there. Place them in the oven to bake for about 20 minutes at 360°F.
Remove the cookies while they are still a bit soft. The objective is to let them harden out of the oven so that you get a crispy outer layer while keeping the core fluffy and moist.
