Super Easy Cinnamon Cookies!

Name: Super Easy Cinnamon Cookies!
Total time: 600 s
Yield: 45 cookies
Cuisine: American
Ingredients: 9 tablespoons unsalted butter, at room temperature (about 130 grams); 1 cup granulated sugar (about 185 grams); 1/2 teaspoon ground ginger; 1 pinch salt; 2 1/4 cups all-purpose flour (about 280 grams); 1/2 teaspoon baking powder; 3 tablespoons unsweetened cocoa powder (about 20 grams); 1 teaspoon ground cinnamon; 1 1/2 tablespoons granulated sugar (about 20 grams)

Happiness @Happinessss

My grandmother used to make this recipe often, and it was always full of spices! The cookies are delicious, and if you have them with ginger tea, it's a real treat! My grandmother 👵 ❤️🌸

Happiness @Happinessss

My grandmother used to make this recipe often, and it was always full of spices! The cookies are delicious, and if you have them with ginger tea, it's a real treat! My grandmother 👵 ❤️🌸

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Ingredients

10 minutes

45 cookies

9 tablespoonsunsalted butter, at room temperature (about 130 grams)
1 cupgranulated sugar (about 185 grams)
1/2 teaspoonground ginger
1 pinchsalt
2 1/4 cupsall-purpose flour (about 280 grams)
1/2 teaspoonbaking powder
For the cinnamon-flavored dough
3 tablespoonsunsweetened cocoa powder (about 20 grams)
1 teaspoonground cinnamon
1 1/2 tablespoonsgranulated sugar (about 20 grams)

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Steps

10 minutes

1

Sift the flour and baking powder together. In a separate large bowl, use a hand mixer to beat the butter and granulated sugar until light and fluffy, about 10 minutes. Add the egg and ginger, and beat well until fully combined. Gently fold in half of the flour-salt mixture using a spatula.
2

Divide the dough in half. Take one half, wrap it in plastic wrap, and refrigerate for 30 minutes. Take the other half, return it to the bowl, and add the cocoa powder, granulated sugar, and cinnamon. Knead with your hands. Wrap this dough in plastic wrap and refrigerate for 30 minutes. After 30 minutes, you’ll have a soft, non-sticky dough.
3

First, remove the plain dough from the refrigerator and place it between two large sheets of plastic wrap. This will help prevent it from breaking when you roll it out. Roll it out. Next, take out the cocoa dough and shape it into stars or dots (for a leopard or star pattern). Press the shapes together so the patterns stick, then cut into 2-inch (5 cm) squares.
4

Preheat your oven to 400°F (200°C). Place the cookies on a baking sheet, spaced 1–1 1/2 inches (3–4 cm) apart so they don’t stick together while baking. They will spread slightly as they bake because of the baking powder.
5

Bake the cookies for 8 to 10 minutes, until lightly golden. Don’t worry if they’re not hard when you take them out—they’ll firm up as they cool. Once done, remove them from the oven and immediately transfer to a wire rack to cool. They’re delicious with ginger tea!
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