Cinnamon Sugar Cookies

Ingredients

• 500 g All-Purpose Flour (room temperature)
• 300 g Vegetable Shortening (softened; can substitute with lard)
• 200 g Powdered Sugar (added gradually until the mixture looks creamy, like a meringue)
• 1 Egg (large, at room temperature)
• 1 tbsp Vanilla Extract (pure vanilla preferred)
• 1 tsp Ground Cinnamon (for the dough)
• 1 tsp Baking Powder
• 0.125 tsp Salt (pinch)
• 0.5 cup Hot Water (hot; added only if dough feels dry)
• as needed All-Purpose Flour (extra) (for dusting the work surface and rolling pin)
• 0.5 cup Granulated Sugar (for topping) (mixed with cinnamon after baking)
• 2 tsp Ground Cinnamon (for topping) (mixed with the topping sugar)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together the all‑purpose flour, baking powder, ground cinnamon, and a pinch of salt until evenly distributed.

   Time: PT2M

2. Soften the shortening

   Place the vegetable shortening in the bowl and beat with a hand mixer on medium speed for about 2 minutes until it becomes soft and pale.

   Time: PT2M

3. Cream shortening with powdered sugar

   Gradually add the powdered sugar to the softened shortening, mixing continuously until the mixture looks fluffy and resembles a light meringue.

   Time: PT3M

4. Add egg and vanilla

   Crack the egg into the bowl, add the vanilla extract, and mix until just combined.

   Time: PT1M

5. Adjust moisture with hot water

   Add up to three teaspoons of hot water, mixing after each addition, until the dough reaches a smooth, manageable consistency. If the dough feels dry, you may add a little more water, but do so sparingly.

   Time: PT1M

6. Incorporate the flour mixture

   Gradually fold the previously whisked dry ingredients into the wet mixture, stirring until a uniform dough forms.

   Time: PT3M

7. Rest the dough (optional)

   Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 5 minutes at room temperature. This makes it easier to roll out.

   Time: PT5M

8. Roll and cut cookies

   Lightly flour a clean work surface. Roll the dough to about 1 cm (½ inch) thickness. Use a cookie cutter or a glass to cut out round shapes, gathering scraps, re‑rolling, and cutting until all dough is used.

   Time: PT10M

9. Prepare cinnamon‑sugar topping

   In a small bowl, combine the half‑cup granulated sugar with the two teaspoons of ground cinnamon. Set aside.

   Time: PT2M

10. Bake the cookies

    Place the cut cookies on a baking sheet (no parchment needed because of the shortening) and bake in a pre‑heated oven at 370 °F (188 °C) for 20 minutes, or until the edges are lightly golden.

    Time: PT20M

    Temperature: 370°F

11. Cool and coat with topping

    Remove the cookies from the oven and let them cool on a rack for a few minutes. While still warm, sprinkle generously with the cinnamon‑sugar mixture.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Vegetable Shortening: Lard, Butter
• Instead of Powdered Sugar: Granulated Sugar (processed)
• Instead of Vanilla Extract: Imitation vanilla
• Instead of Ground Cinnamon: Ground nutmeg

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Rolling Pin
• Cookie Cutter or Glass
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Cooling Rack
• Measuring Cups and Spoons
• Spatula

Critical Steps — Do Not Skip

• Cream the shortening with powdered sugar until fluffy.
• Add hot water gradually; too much will make the dough sticky.
• Do not over‑bake; 20 minutes at 370 °F yields a soft, golden edge.

Chef Tips from the Video

• For an extra buttery flavor, substitute half of the shortening with softened unsalted butter.
• Add a pinch of orange zest to the dough for a subtle citrus note.
• Use a silicone baking mat for easier cleanup, though the recipe’s fat content usually prevents sticking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: At room temperature, keep in a sealed tin for up to 2 days.

Make-Ahead Tips

• The dough can be wrapped and refrigerated for up to 24 hours before rolling.
• Baked cookies freeze well; reheat briefly in the oven before serving.