Cinnamon Cookies

Name: Cinnamon Cookies
Yield: Yields 16 cookies
Cuisine: American
Ingredients: 120 g baking margarine; 2 tsp cinnamon powder; 100 g white sugar; 50 g light brown sugar; 1 large egg; 1/2 cup raisins; 220 g AP flour; 1 tsp baking powder

Bianca Mwale @bianca_eatsy

Zomba, Malawi

The Good Food Magazine has an amazing selection of Christmas cookie recipes that make good bases for different flavors. I find the majority on the sweet side and have learnt to always adjust the sugar down to fit mine and my family’s preferences. Here’s a Cinnamon cookie recipe that can easily be turned into a Ginger cookie recipe by simply replacing the main ingredient. Have fun with it 😉

These cookies make for a good random in-between work treat to snap you out of sleep and get you somewhat focused again. #PrepAndPack

My Golden Rule:- ginger and cinnamon cookies must crack 🙌🏻. I can’t stress this enough, do not skip refrigerating the dough to firm up

These cookies make for a good random in-between work treat to snap you out of sleep and get you somewhat focused again. #PrepAndPack

My Golden Rule:- ginger and cinnamon cookies must crack 🙌🏻. I can’t stress this enough, do not skip refrigerating the dough to firm up

Bianca Mwale @bianca_eatsy

Zomba, Malawi

These cookies make for a good random in-between work treat to snap you out of sleep and get you somewhat focused again. #PrepAndPack

My Golden Rule:- ginger and cinnamon cookies must crack 🙌🏻. I can’t stress this enough, do not skip refrigerating the dough to firm up

These cookies make for a good random in-between work treat to snap you out of sleep and get you somewhat focused again. #PrepAndPack

My Golden Rule:- ginger and cinnamon cookies must crack 🙌🏻. I can’t stress this enough, do not skip refrigerating the dough to firm up

Saved

Ingredients

Yields 16 cookies

120 gbaking margarine
2 tspcinnamon powder
100 gwhite sugar
50 glight brown sugar
1large egg
1/2 cupraisins
220 gAP flour
1 tspbaking powder

Saved

Steps

1

Beat margarine, sugars and cinnamon for 3 minutes until well combined. Mix in the raisins and egg until fairly incorporated (it will slightly look split)
2

Sift together flour and baking powder and beat into the egg mixture until a uniform dough is achieved
3

Roll uniform spoonfuls of dough into balls with your hands and chill in the fridge until firm (2 hrs or longer)
4

Preheat oven to 180C and prepare a cookie sheet by greasing with margarine and dusting with flour. Place the firm balls on the prepared sheets evenly spaced apart (about 3cm) and bake for 12 minutes or until lightly golden at the edges but still soft and gooey in the centre. Cool completely on the sheets
5

Store cooled cookies in an airtight container and consume within 5days