MY CUPCAKE NOTEBOOK

Cinnamon and Brown Sugar Cookies

Anna Carrera CastellarnauComment

Hi again!

{Spanish Here}

This post comes in two parts; first of all, this recipe of cookies. And although these cookies are perfect to eat without any additions, the second part of the post will be how to decorate them with royal icing. These cookies are perfect to decorate with icing because they come out perfectly smooth and they keep the cookie cutter shape very well.

I found this recipe on

butterheartssugar

's blog. She made an advent calendar in which the cookies were shaped in christmas forms and were numbered from 1 to 25.

I, however, have decided to make them a little more... animal.

¡Lizards!

But first things first, today we'll make the cookies and in the next post we'll decorate them, all right?

Cinnamon and brown sugar cookies

Ingredients

(3 dozens aprox.)

  • 225g butter (room temperature)
  • 135g brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 330g flour
  • ½ tsp baking powder

Directions

  • Beat sugar and butter with an electric mixer until smooth and fluffy. Add the egg and vanilla and mix until well combined.
  • Mix dry ingredients in a bowl and add them to the other mix gradually. Attention! It is important to mix the ingredients previously, otherwise, the baking powder could form lumps and this would lead to the cookies being baked differently.
  • Pre-heat the oven at 180ºC (350ºF).
  • Roll out the dough between two baking papers with a rolling pin until achieving half a centimeter of thickness (¼ of an inch). Cut out the cookies with your chosen cookie cutter and remove the extra dough so you can roll it out again. Put the cookies in the freezer for two minutes and transfer them into the tray when they are firm. Make sure the cookies have 1 cm between them so they don't bake together. Repeat this procedure until you have used all the cookie dough.
  • Roll a ball of dough between two baking papers. You can sprinkle the papers with a little bit of flour to prevent the dough from sticking to the paper but I didn't need to.
  • Cut the cookies with the chosen cookie cutter. Remove the extra dough and store them in the freezer for two minutes before transferring them into a tray.
  • Bake the cookies for 10-15 minutes, until they are golden. Let the cookies sit out of the oven for 10 minutes before transferring them into a grid.
  • Let the cookies cool completely before decorating them.

And these would be the results! As you can see, the cookies are golden and have the characteristic colour of the cinnamon and the brown sugar. And let me tell you, they are delicious on their own but on my next post I will make a tutorial on how to decorate them with royal icing.

Here is the

pdf

of the recipe.

Hope you like them!

Anna