Best Polish Cinnamon Cookies Recipes

POLISH CINNAMON COOKIES

Steps:

• 1. Mix flour, cinnamon and baking soda together in a glass bowl.
• 2. In a seperate bowl cream butter and sugar together. Now add the lemon zest and the eggs.
• 3. Now add the flour mix to the butter mixture. Mix to form a nice stiff dough.
• 4. Wrap the dough in plastic wrap and refrigerate overnight.
• 5. Roll out dough on lightly floured surface and cut into desired shapes. Place about an inch apart on cooking sheet lined with parchment paper.
• 6. Brush tops of cookies with egg yolk mix and sprinkle with cinnamon sugar mix.
• 7. Bake in a 350 degree preheated oven until cookies are a nice golden color. (about 15 to 17 minutes) Remove from oven and cool.

CINNAMON COOKIES

Steps:

• 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.

POLISH BUTTER COOKIES (CIASTECZKA)

Steps:

• Sift together flour and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in yolks and vanilla until combined well. Mix in flour mixture at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 350°F.
• Keeping remaining dough chilled, roll out one fourth of dough slightly less than 1/4 inch thick on floured pastry cloth with sleeve-covered rolling pin (dough is soft). Cut out desired shapes with a 21/2- to 3-inch floured cookie cutter. Chill scraps. Arrange cookies 1 inch apart on a greased baking sheet.
• Glaze and decorate cookies:
• Stir together sugar and cinnamon in a small bowl. Lightly beat together egg and milk in another bowl. Lightly brush tops of cookies with egg mixture and sprinkle with cinnamon sugar.
• Bake cookies in middle of oven until pale golden, about 12 minutes, then transfer to a rack to cool. Make more cookies in same manner, rerolling scraps no more than twice.

CINNAMON COOKIES

Steps:

• In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
• Combine flour, cinnamon, baking powder and salt.
• Add to butter mixture.
• Blend well.
• Cover and refrigerate 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter.
• Roll in cinnamon sugar to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets.
• Bake at 350° for 10 minutes or till the edges are lightly browned.
• Cool slightly on pans, then remove to racks to cool completely.