Cinnamon Cookies

Cinnamon Cookies © kvalifood.com

Cinnamon cookies are thin, crisp shortbread biscuits made with cinnamon and brown sugar, baked as one large sheet and cut into triangles. Easy to make in large quantities and a regular part of the Danish Christmas cookie selection.

Ingredients

Makes 80 cookies

  • 200 g flour
  • 75 g light brown sugar
  • 1 tsp cinnamon
  • 150 g butter, softened
  • ½ egg (the rest is used for glazing)

Glaze and topping

  • ½ beaten egg
  • pearl sugar
  • chopped almonds (optional)

Directions

Mix the dough

Preheat the oven to 365°F (185°C). Beat the egg and halve it — use half in the dough, the rest for glazing.

Beat the butter and brown sugar together. Add the flour, cinnamon and egg. The dough will be quite stiff — mix it with a wooden spoon.

Bake as a sheet

Spread the dough onto a greased baking tray in a thin, even layer. Smooth the surface with a palette knife. Brush with the remaining egg and sprinkle with pearl sugar and chopped almonds if using.

Bake on the top rack for 15–20 minutes.

Cut out

Cut the cookies into triangles (approx. 3 × 6 cm / 1¼ × 2½ in) while the sheet is still warm. Leave to cool on a wire rack.

Notes

  • Makes approx. 80 cookies.
  • Cut the cookies while the sheet is still warm — they are too brittle to cut once cold.
  • Store in an airtight tin for up to 3 weeks.