Yogurt and Cinnamon Cookies: Crunchy or Soft!
The yogurt and cinnamon cookies are made with very few ingredients and the dough contains no eggs!
This is a very easy and quick recipe that offers great satisfaction. The cinnamon, added to the dough, makes these treats truly special.
The beauty of this dough is that it is versatile:
If you roll it out thinly, you will get crunchy cookies.
If you roll it out slightly thicker, they will become very soft.
I love them in both versions, they are ideal for dipping in milk or tea!
Let’s start baking right away!
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Yogurt and Cinnamon Cookies
Important Note on Flour:
Before starting, a little note on flour: you can use your preferred type, but remember that each type has a different absorption. For this recipe, I recommend starting with a base of 280 g of flour. If the dough requires it, you can add more only at the end, after incorporating all other ingredients.
- 2 1/2 cups all-purpose flour
- 1/2 cup yogurt (I use lactose-free)
- 1/3 cup vegetable oil
- 2/5 cup granulated sugar (I used raw cane sugar)
- 1 tbsp baking powder
- 1 tbsp ground cinnamon (Generous)
Steps for Yogurt and Cinnamon Cookies
In a bowl, mix the sugar with the yogurt and then add the oil.
Start adding the flour gradually and finally the baking powder, working until a dough ball forms.
Roll out the dough and create the shapes you prefer.
Decorate with chocolate chips if desired and bake at 356 degrees F in a preheated static oven for 15 minutes. If you roll the dough very thinly, only 10 minutes of baking will suffice.
Your Yogurt and Cinnamon Cookies are ready to be enjoyed!
I hope you liked this recipe, see you next time!
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Storage
You can store the cookies in a tin box or an airtight container for 4-5 days at room temperature.
