Homemade cinnamon cookies, how to make them quickly and easily

Homemade cinnamon cookies, with their characteristic rectangular shape, thin and extra crunchy thanks, in part, to the wonderful cinnamon sugar coating, have been the bane of many of us throughout our childhood. It is to take one to my mouth and directly teleport me. What fond memories with every bite!

Take note because with this recipe you will get some cinnamon cookies that will delight everyone who tries them. Try, yes that the raw material is of the best qualityit will make a difference.

recipe information

    • Preparation time: 55 minutes
    • Cooking time: 15 minutes
    • total time: 1 hour and 10 minutes
    • rations: 5 (25 cookies)
    • Category: confectionery
    • type of cuisine: international
    • calories: 389 kcal per 100 g

Ingredients for cinnamon cookies for 5 people

    • 215 g of wheat flour
    • 75 g butter at room temperature
    • 1 L egg fresh at room temperature
    • 45g white sugar
    • 45 ml of honey (you can replace it with more sugar)
    • 6 g dry baking powder
    • 5 g ground cinnamon
    • Pinch of salt

For the batter:

    • 45g white sugar
    • 10 g ground cinnamon

Mise en place of the ingredients needed to make cinnamon cookiesLauraF

How to make cinnamon cookies

The first thing to do is preheat the oven to 180 ºC heat up and down. Put the sugar, honey and diced butter in a bowl.

Bowl with butter, sugar and honey prior to mixingLauraF

With the help of some electric rods, beat until the ingredients whiten. A few minutes will be enough.

Butter, sugar and honey mixed until paleLauraF

Add the beaten egg and mix again with the rods for another minute.

Addition of the beaten egg to the previous mixture prior to its integrationLauraF

Now is the time to add the sifted flour along with the chemical yeast, cinnamon and a pinch of salt.

View of the bowl with the added flour, cinnamon and other ingredients to make cinnamon cookies anLauraF

Mix with a silicone spatula, just enough to integrate the ingredients.

Mix with a spatula all the ingredients of the dough for the cinnamon cookiesLauraF

We have to obtain a homogeneous and manageable mass without sticking to the fingers.

Cinnamon cookie dough resulting from mixing all the ingredientsLauraF

Shape the dough into a rectangle and wrap it in plastic wrap. Refrigerate for at least half an hour in the fridge and 10 minutes in the freezer. It is important to work this dough cold so that it can be handled without deforming.

Raw cinnamon cookie dough wrapped in cling filmLauraF

If you see it necessary, flour the baking paper or transparent film and the dough between it. This is done so that the dough cannot stick.

Cinnamon cookie dough before being laminated for cuttingLauraF

Stretch the dough to a thickness of about 3 millimeters.

Stretched Cinnamon Cookie DoughLauraF

With a cookie cutter or failing that with a knife, cut rectangles of about 9×4 centimeters. That will be the approximate size of our cinnamon cookies. With the cuts we will make a ball, we will refrigerate it and we will proceed in the same way until we finish it.

View of the dough stretched and cut to make cinnamon cookiesLauraF

Put the already cut dough on baking paper or on a silpat and decorate the surface with the cinnamon and sugar mixture. Refrigerate the dough for about 10 minutes before baking.

Cinnamon cookies on silpat just sprinkled with sugar and cinnamon before bakingLauraF

Place the tray in the preheated oven and bake at 180ºC for about 14 minutes. The time is relative because it varies depending on the thickness and size that you have given to the cookies and the characteristics of your oven, so I advise you to watch them after 12 minutes of baking.

Cinnamon cookies fresh out of the oven cooling on a wire rackLauraF

Remove the tray from the oven and allow the cinnamon cookies to cool completely on a wire rack. This will make the steam released from cooking flow better and the cookies will be crispy.

I advise you to keep them in an airtight jar. They will stay crispy much longer but I assure you they will fly away before they can go bad!

Freshly made cinnamon cookiesLauraF

Easy preparation summary

    1. Preheat the oven to 180ºC, heat up and down
    1. Beat the butter together with the sugar and honey until the mixture whitens
    1. Add the egg and beat for another minute.
    1. Add the sifted flour, cinnamon, chemical yeast and a pinch of salt. Mix with a spatula just enough to integrate the ingredients
    1. Wrap the resulting dough in transparent film and refrigerate it for half an hour or 10 minutes in the freezer
    1. Stretch the dough between baking paper or plastic wrap. Flour the paper so it doesn’t stick
    1. Give the dough a thickness of approximately 3 millimeters and with a rectangular cookie cutter or knife, cut the dough and see putting them on a baking tray with baking paper or Silpat
    1. With the leftover dough, form a ball, refrigerate it and proceed in the same way until finished.
    1. Coat the cookies with the cinnamon-sugar mixture and refrigerate for 10 minutes before baking.
    1. Bake the cookies at 180ºC for about 14 minutes. The times are indicative depending on the oven you have. keep watch
    1. Take them out of the oven and let them cool on a wire rack.