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Cinnamon sugar cookies recipe
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= 200 g butter
= 100 g brown sugar
= 100 g caster sugar
= 400 g flour
cinnamon and 1 teaspoon sugar to sprinkle
blossom cookie cutter
non stick baking sheets
Using a hand mixer, cream the butter and sugars together until light and fluffy. Add sugar gradually.
Add the egg and beat in well.
Add the flour and cinnamon and mix together on low speed to form a stiff dough. You may need to use your hands for the last part.
Wrap tightly in plastic wrap and keep in the fridge for half an hour.
Preheat the oven to 375 F = 190°C and line 2 baking sheets with baking paper.
Dust a work surface with flour and roll out the dough to 3 mm thickness.
Cut out the cookies with the blossom cookie cutter, placing each one on the baking tray.
Gather and re-roll the dough, cutting out shapes, until you've used all the dough.
Combine the remaining 1 teaspoon each cinnamon and sugar in a small bowl and sprinkle each cookie with a little.
Bake the cookies 8 for soft cookies and 10 minutes for crisp (or until golden brown). Start checking them at the 7 minute mark, they will burn quickly.
Once baked, leave on the baking sheets for a couple of minutes and then transfer to a wire rack to cool completely.
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