Cinnamon Cookies

Week 5 of the Fall Baking Challenge.

Bam! Cookies.

They were supposed to be ginger cookies but I'm not a big fan of ginger, so I made them cinnamon cookies. Not the best decision I've made so far, really. After trying one I must admit ginger would have been the better choice. But hey, the cinnamon doesn't clash with the rest of the ingredients. The cookies are still a tasty treat. They're simple and modest, sweet and crunchy. I made mine about 4cm x 4cm (about 1.5 x 1.5 inch), so they're actually bite size and perfect to eat with a cup of coffee or tea. They're also very easy to make and quickly done! The drawing of the bows might take some practice (which I didn't get, clearly) but it's still good fun. ​

The recipe:

Ingredients:

• 175 grams of wheat flour + extra to dust
• 80 grams light brown sugar
• 1 tbsp. powdered ginger or powdered cinnamon
• 0.5 tsp. baking powder
• 70 grams cold butter in small cubes (I used 100 grams because the dough remained too floury with 70g)
• 1 egg yoke
• 2 tbsp. honey
• pinch of salt
• red and white cake decoration / food coloring pens, like these.
• rolling pin
• baking parchment
• cookie cutters

Directions:

1. In a bowl, mix flour, sugar, ginger/cinnamon, baking powder, and a pinch of salt. Use your fingertips to mix in the butter so you get a crumbly dough. Mix in the egg yoke and the honey. Knead until you get a cohesive dough. Wrap in plastic foil and refrigerate 30 min.
2. Preheat oven to 180°C or 356°F. Dust working surface. Flatten dough into a sheet of 0.5 cm or 0.25 inch thick. Cut out cookies and place on a parchment lined baking sheet.
3. Bake cookies 8 - 15 minutes, or until golden-brown and done. Let cool 1 hr (they have to cool to become crunchy). Decorate cookies with coloring pens.

Et voilà, your cookies are done.