Soft cinnamon cookies (Montecados)

Ingredients

• 250 g All‑purpose flour (Sift before use)
• 150 g Powdered sugar (Sift together with the flour)
• 1 tsp Baking powder (Approximately 5 g)
• 80 ml Neutral oil (grapeseed or sunflower) (At room temperature)
• 1 tsp Ground cinnamon (For sprinkling at the end)

Instructions

1. Sift the dry ingredients

   In a bowl, sift the flour, baking powder and powdered sugar together to eliminate lumps and obtain a homogeneous mixture.

   Time: PT5M

2. Incorporate the oil

   Pour the neutral oil over the dry mixture and stir with a wooden spoon until a sandy dough forms.

   Time: PT5M

3. Hand‑rub the dough

   Lightly knead the dough between your hands for a few seconds to achieve a homogeneous yet still sandy texture, with no visible flour.

   Time: PT3M

4. Shape the cookies

   Place small balls of dough onto a baking sheet lined with parchment paper using an ice‑cream scoop. Flatten slightly if desired.

   Time: PT10M

5. Baking

   Place the sheet in a preheated oven at 160°C and bake for 20 minutes until the cookies are cracked but remain pale.

   Time: PT20M

   Temperature: 160°C

6. Sprinkle with cinnamon

   Immediately after removing from the oven, sprinkle each cookie with a little cinnamon (and optionally a light dusting of powdered sugar) for appearance and aroma.

   Time: PT2M

Nutrition Facts

Calories

111

Protein

2 g

Carbohydrates

14 g

Fat

5 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All‑purpose flour: Whole wheat flour, Gluten‑free flour
• Instead of Powdered sugar: Fine granulated sugar
• Instead of Baking powder: Baking soda + vinegar (for a similar effect)
• Instead of Neutral oil (grapeseed or sunflower): Canola oil, Vegetable oil
• Instead of Ground cinnamon: Sugar‑cinnamon blend, Nutmeg (to vary)

Equipment Needed

• Sieve
• Mixing bowl
• Wooden spoon or spatula
• Small ice‑cream scoop (or teaspoon)
• Baking sheet
• Parchment paper
• Oven
• Spatula or hand for flattening (optional)

Critical Steps — Do Not Skip

• Sift the dry ingredients to avoid lumps
• Achieve the right sandy texture without adding water
• Bake at 160°C until cracked without coloration
• Sprinkle the cinnamon immediately after baking

Chef Tips from the Video

• Use a small ice‑cream scoop for uniformly sized cookies.
• For a spicier flavor, add a pinch of nutmeg with the cinnamon.
• Allow the cookies to cool completely before storing so they stay crunchy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Can be frozen for 1 month, then thawed at room temperature.

Room temperature: Keep away from moisture for 2‑3 days.

Make-Ahead Tips

• Prepare the dough ahead of time and keep it refrigerated for 24 hours before shaping the cookies.
• Bake the cookies in two batches if your sheet is small for even baking.
• Sprinkle the cinnamon just before serving to preserve its aroma.