Cinnamon Cookies

Ingredients

• 250 g All‑purpose flour (Sift before use)
• 1/2 cuillère à café Baking soda (food grade) (Sift with the dry ingredients)
• 1/4 cuillère à café Salt (Sift with the dry ingredients)
• 1 cuillère à café Ground cinnamon (for the dough) (Sift with the dry ingredients)
• 150 g Soft unsalted butter (Cut into small cubes, at room temperature)
• 100 g White sugar (For the dough)
• 100 g Dark brown sugar (For the dough, adds a slight caramel note)
• 1 gros Egg (At room temperature)
• 1 cuillère à café Vanilla extract (Liquid)
• 1 cuillère à café Lemon juice (Fresh, helps texture)
• 80 g White sugar (for coating) (Mixed with cinnamon to coat the balls)
• 2 cuillères à café Ground cinnamon (for coating) (Mix with the white sugar)

Instructions

1. Sift the dry ingredients

   In a large bowl, sift the flour, baking soda, salt and ground cinnamon to eliminate lumps and ensure an even distribution.

   Time: PT5M

2. Cream the butter and sugars

   In another bowl, add the soft butter cubes, white sugar and brown sugar. Beat with an electric mixer until a creamy, smooth and slightly fluffy texture is achieved.

   Time: PT5M

3. Incorporate egg, vanilla and lemon

   Add the egg, vanilla extract and lemon juice to the butter‑sugar mixture. Beat on medium speed until the dough is smooth and creamy.

   Time: PT2M

4. Mix the sifted dry ingredients

   Pour the sifted dry ingredients into the bowl and stir with a spatula until the dough is homogeneous, with no flour streaks.

   Time: PT3M

5. Chill in the refrigerator

   Cover the dough with cling film directly on its surface and place in the refrigerator for 1 h 30 min to firm up the dough.

   Time: PT1H30M

6. Form the balls

   Remove the dough from the fridge, weigh portions of 34 g each, roll between the palms to form well‑rounded balls.

   Time: PT10M

7. Coat with cinnamon‑sugar

   Mix 80 g of white sugar with 2 teaspoons of ground cinnamon. Dip each ball in this mixture, then place on a baking sheet lined with parchment paper, spacing them slightly. Sprinkle a little more mixture on top.

   Time: PT5M

8. Preheat the oven

   Preheat the oven to 175 °C on convection setting.

   Time: PT5M

   Temperature: 175°C

9. Bake the cookies

   Bake the cookies for 10 minutes. Watch the color: they should stay pale inside with a light golden hue outside.

   Time: PT10M

   Temperature: 175°C

10. Cooling

    Remove the sheet from the oven, transfer the cookies to a rack and let cool completely before serving or storing.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour, gluten‑free flour
• Instead of Baking soda (food grade): baking powder
• Instead of Salt: sea salt
• Instead of Ground cinnamon (for the dough): baking spice blend
• Instead of Soft unsalted butter: vegetable margarine (for lactose‑free version)
• Instead of White sugar: cane sugar
• Instead of Dark brown sugar: turbinado sugar
• Instead of Egg: apple sauce puree (for vegan version)
• Instead of Vanilla extract: almond extract
• Instead of Lemon juice: apple cider vinegar (small amount)
• Instead of White sugar (for coating): coconut sugar
• Instead of Ground cinnamon (for coating): cinnamon sugar blend

Equipment Needed

• Fine mesh sieve or strainer
• Large mixing bowl
• Medium mixing bowl
• Electric mixer with whisk attachment
• Silicone spatula
• Kitchen scale
• Measuring spoons
• Baking sheet
• Parchment paper
• Cooling rack
• Cling film
• Oven

Critical Steps — Do Not Skip

• Sift the dry ingredients
• Cream the butter and sugars
• Chill in the refrigerator
• Bake the cookies

Chef Tips from the Video

• Use high‑quality butter for a richer flavor
• Add a pinch of nutmeg with the cinnamon for an extra spicy note
• Lightly sprinkle fleur de sel on top before baking for a sweet‑salty contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the refrigerator for up to 2 weeks.

Freezer: Cookies freeze for 2 months in a freezer bag; let thaw at room temperature before eating.

Room temperature: At room temperature, they stay fresh for 5 to 7 days in a well‑sealed box.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator
• Coated balls can be frozen before baking and baked directly from frozen (add 2 minutes to the bake time)