Cinnamon cookies
By Cate Dixon
Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too
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Prep:15 mins
Cook:12 mins
plus at least 2 hrs chilling and cooling - Serves 15
- Easy
Nutrition per serving
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kcal 178
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fat 7g
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saturates 4g
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carbs 26g
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sugars 0g
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fibre 1g
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protein 2g
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salt 0.2g
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
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).
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.
Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
