Cinnamon swirl christmas cookies

Too few ratings

Andreas Strauch

Community Manager at Kitchen Stories

Difficulty

Medium 👍
45
min.
Preparation
15
min.
Baking
60
min.
Resting

Ingredients

Pieces:-30+
egg (room temperature)
175 g butter (soft)
125 g sugar
150 g flour
150 g starch
80 g ground almonds
1 pinch salt
2 tbsp ground cinnamon

Utensils

  • hand mixer with beaters
  • 2 bowls (large)
  • hand mixer with dough hook
  • plastic wrap
  • oven
  • rolling pin
  • knife
  • parchment paper
  • baking sheet
  • Step 1/5

    • egg (room temperature)
    • 175 g butter (soft)
    • 125 g sugar
    • 150 g flour
    • 150 g starch
    • 80 g ground almonds
    • 1 pinch salt
    • hand mixer with beaters
    • 2 bowls (large)

    Place the egg, soft butter, and sugar in a mixing bowl and beat using the whisk attachment on hand mixer or stand mixer until creamy. In another bowl, mix the flour, cornstarch, ground almonds, and a pinch of salt.

  • Step 2/5

    • 2 tbsp ground cinnamon
    • hand mixer with dough hook
    • plastic wrap

    Add the flour mixture to the butter bit by bit and mix with a dough hook. When a smooth dough is formed, divide into two equal halves. Shape one half into a rectangle 3 – 4 cm / 1 1/2 in. thick, wrap in plastic wrap, and let rest in the refrigerator. Meanwhile, knead the cinnamon into the other half of the dough, form into a rectangle, wrap, and let rest in the refrigerator for about 30 min.

  • Step 3/5

    • oven
    • rolling pin

    Preheat the oven to 180°C / 350°F. Roll out both halves of the dough between baking paper or on a lightly floured work surface into rectangles about 15 x 25 cm / 6 x 10 in. The thickness should be 2 – 5 mm / 1/16–1/8 in., depending on your preference.

  • Step 4/5

    Place the cinnamon dough on top of the light dough, leaving a finger's width of white dough along one of the long edges. Trim the other edges so they are straight. Carefully roll the dough from the long edge that has no overlap. If necessary, keep using a scraper to loosen the bottom of the dough from the work surface. Let rest again in the refrigerator for about 30 min. to make it easier to cut.

  • Step 5/5

    • knife
    • parchment paper
    • baking sheet

    Slice the chilled dough into approx. 5 mm / 1/4 in. thick rounds and place on a baking tray lined with baking paper, leaving some space between them. Bake for about 15 min. at 180°C / 350°F, depending on the oven, until the swirls are golden brown. Let cool on a wire rack and optionally decorate with powdered sugar or icing. Enjoy!

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