Cinnamon cookies

Cinnamon aroma is closely associated with festive, exquisite baked goods, and even those who have just had a hearty lunch are salivated by its appetizing taste. It's not for me to tell you that Slavic cuisine is famous for its many options for baking with cinnamon, but young chefs are sometimes afraid to take on it because of the far-fetched difficulties that lie in wait for those who have little experience. But you have to start somewhere? Today, for the first time, I will present you our family recipe for the simplest cinnamon cookies , which are not only quick and easy to make, but also amazingly beautiful, so that even an inexperienced hostess can amaze her family and guests with a wonderful work of art. So let's get started.

Ingredients

• Granulated sugar 200 g
• Baking powder for the dough 10 g
• Eggs 1 PC.
• Wheat flour 400 g
• Butter 120 g
• Ground ginger 5 g
• Vanillin 5 g
• Powdered cinnamon 25 g

Directions

1. Transfer the butter from the refrigerator to the freezer.
2. After five minutes, we extract it from there and three on a medium grater.
3. Let it melt at room temperature for about 15 minutes .
4. Mix the flour with baking powder and sift through a sieve.
5. Then add vanillin to the dry mixture and sift again.
6. Put the butter in a saucepan and heat it, melting it completely.
7. Then cool quickly by placing in the freezer for a minute or two.
8. Break the egg into a deep bowl, add granulated sugar.
9. Then mix the ingredients a little with a whisk and send to whisk.
10. Beat at the highest speed for at least a minute , until the sugar grains are partially dissolved.
11. Pour the chilled butter and beat the mixture for about two to three minutes.
12. Meanwhile, mix the flour sifted with baking powder and salt with cocoa
14. After that add ginger (other seasonings optional) and stir again.
15. We divide the resulting dry mixture into three parts: we immediately send the first one to the egg-cream preparation.
16. Beat for another minute, add the second part of the flour, let it mix well into the dough.
17. Then we remove the mixer, add the last remnants of the flour mixture and manually knead the dough.
18. We wrap it in plastic wrap and leave it in the refrigerator for 15 minutes .
19. While the dough is infused, prepare a baking sheet by rinsing it thoroughly under running water.
20. After that, we immediately wipe it with towels and cover it with baking paper.
21. Apply a thin layer of butter margarine or butter on top of the paper.
22. We remove the dough from the refrigerator, roll it out on the table, slightly sprinkled with flour.
23. The layer should turn out to be quite plump, about 5 mm in height.
24. Using a glass or special molds, cut out the outlines of the cookies on the dough.
25. Carefully transfer the resulting blanks to a prepared baking sheet.
26. Then pour 20 g of granulated sugar into a bowl, mix with a pinch of cinnamon and sprinkle the workpiece with this mixture.
27. We set up the oven so that it warms up to 180 degrees .
28. Place the baking sheet with the blanks on the middle rack of the oven.
29. We close the door and bake our cookies for about 10 minutes .
30. Only after the expiration of the time, we open the door and fish out one cookie per sample.
31. If it is ready, crunches and melts in your mouth, turn off the oven and remove the baking sheet to the air.
32. Let the items cool slightly and place them on a suitable serving dish.