Butter and Cinnamon Cookies with Chocolate. These cookies are classic shortbread, crumbly and light. This time I tried them with butter, cinnamon, and chocolate, a real treat. It is a simple recipe to make. They are suitable for a delicious breakfast or for a sweet snack to enjoy with a cup of tea, also great for a little after-dinner dessert.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: Oven, Double Boiler
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Butter and Cinnamon Cookies with Chocolate
- 2 cups All-Purpose Flour
- 1/2 cup Sugar
- 2 Eggs
- 1 Teaspoon of Baking Powder
- 2/3 cup Butter
- 1 Teaspoon of Cinnamon
- 3.5 oz. Dark Chocolate
Tools
- 1 Cookie Cutter
- 1 Baking Sheet
- 1 Rack
- 1 Small Bowl
Preparation of Butter and Cinnamon Cookies with Chocolate
Let’s see how to prepare the cookies.
In a bowl, combine flour, room temperature butter cut into pieces, baking powder, sugar, egg yolks, and cinnamon. Begin kneading with your hands until you get a smooth and homogeneous dough, let it rest in the fridge for 30 minutes wrapped in plastic wrap.
Take the dough and roll it out with a rolling pin, creating a sheet about a quarter of an inch thick. Cut the dough with cookie cutters and place the cookies on a baking sheet lined with parchment paper.
Bake in a preheated oven at 356°F for about 10/15 minutes until they are slightly golden.
In a small pot, place a small bowl with the chocolate and melt it in a double boiler. When ready, take the cookies and dip them halfway into the chocolate, place them on a raised rack and let them cool. Arrange the cookies on a plate.
Notes
Always check the baking, as oven times may vary. Do not let them become too dark since they tend to harden once out of the oven. Store the cookies in an airtight container. They keep for about a week.
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