Crispy and fragrant cinnamon cookies made with a buttery dough and a filling of butter, sugar, and cinnamon. Preparation is similar to a sweet roll, but sliced and baked like a cookie.
Prepare the dough: beat the softened butter with the two sugars until you obtain a smooth cream.
Add the egg and vanilla extract and mix well.
Combine flour, baking powder, and a pinch of salt; work quickly until you obtain a compact dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 2 hours.
Prepare the filling by mixing the softened butter with sugar and cinnamon until you obtain a spreadable cream.
Roll out the dough on a floured surface into a rectangle about 2 mm thick.
Spread the filling evenly over the rectangle of dough, and sprinkle with more sugar if desired.
Roll the dough tightly along the long side to form a cylinder.
Wrap the cylinder and place it in the freezer for 1 hour to firm it up (alternatively, 30-60 minutes in the refrigerator if there is no space in the freezer).
Slice the roll into pieces about 1 cm thick and place the cookies on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 180°C for about 12 minutes, until the edges are lightly golden.
Allow the cookies to cool on a wire rack; once cool, they will be crispy and fragrant.
Electric mixer or stand mixer
Rolling pin
Plastic wrap
Baking tray
Parchment paper
Cooling rack
Store the cookies in an airtight container at room temperature for 4-5 days. It is possible to freeze the slices before baking for 1 month; bake directly from frozen by adding 2-3 minutes.
The indicated preparation time does not include the resting times in the refrigerator/freezer. The number of servings is indicative and depends on the size of the obtained slices.
Italy, Toscana
| Energy (kcal) | 433.08 |
| Carbohydrates (g) | 46.89 |
| of which Sugars (g) | 21.29 |
| Fat (g) | 25.73 |
| of which Saturates (g) | 14.67 |
| Protein (g) | 5.91 |
| Fiber (g) | 0.98 |
| Sale (g) | 0.37 |
