The aroma of cocoa and cinnamon spreads through the house while the cookies for tomorrow’s breakfast bake in the oven. Cocoa and cinnamon cookies are delicious aromatic pastries and very easy to prepare. They can also accompany afternoon tea or serve as a dessert after dinner. To keep them fresh and aromatic for longer, store these homemade treats in a tin box.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1/2 cup soft butter
- 1 pinch fine salt
- to taste grated orange zest
- 1/4 teaspoon ground cinnamon
- 2 whole medium eggs
- 1/2 packet baking powder
Preparation
In a large bowl, combine all the dry ingredients: sifted flour along with cocoa and baking powder, a pinch of fine salt, grated orange zest, and cinnamon. Mix them well.
In another bowl, cream the soft butter cut into pieces with the sugar. When you have obtained a lump-free cream, add the whole eggs and continue to beat for another 30 seconds.
Now add the dry ingredients and knead until you get a soft dough, which you will transfer onto a sheet of parchment paper. Roll the parchment paper, giving the shortcrust pastry a cylindrical shape.
Place the dough in the fridge for at least 3 hours.
After the resting time in the fridge, preheat the oven to 350°F.
In the meantime, dust a work table with flour. Place the shortcrust dough (which will be quite hard) on it, sprinkle with a little more flour, and roll it out with a rolling pin to a thickness between 1/16 and 1/8 of an inch, depending on your needs and tastes.
Cut the cocoa and cinnamon cookies with a 2-inch diameter cookie cutter and place them on a baking sheet already lined with parchment paper. Bake them in the middle of the oven for about 20-25 minutes (they will be softer when just baked).
