Cinnamon cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs chilling and cooling
- Easy
- Serves 12 - 15
Skip to ingredients
Ingredients
- 120g softened salted butter
- 50g light brown muscovado sugar
- 150g golden caster sugar
- 3 tsp ground cinnamon
- 1 egg, lightly beaten
- 220g plain flour
- 1 tsp baking powder
- 50g raisins (optional)
- 1 tbsp icing sugar
Method
- STEP 1
Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
- STEP 2
Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
- STEP 3
Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
