CINNAMON COOKIE - COOKIES CHRISTMAS TREE
Delicious traditional Cinnamon Christmas Cookies made without molasses but with homemade brown sugar syrup (or maple syrup), decorated with royal icing sugar: the best Christmas gift ever!These cookies are crispy outside but a bit soft inside, full of cinnamon flavor!I cut out stars cookies so I assmbled it into a cute Chtistmas cookies overlapping the cookies: place in on the center of your Christmas table to impress your guests!
Brown Sugar Syrup
- 30 g 2 tbsp water
- 30 g (2 tbsp) dark brown sugar
- 275 g (2+1/4) all purpose flour
- 2 tsp cinnamon powder
- 100 g (1/2 cup) dark brown Muscovado sugar or normal brown sugar
- 1/2 tsp baking powder
- 75 g (1/3 cup) unsalted butter chilled and cubed
- 1 egg
- About 50 g (3 tbsp) brown sugar syrup or maple syrup
- 25 g (about 1/2) egg whites
- 15 drops lemon juice (optional)
- 125 g (1 cup) powdered sugar
Brown Sugar Syrup
- Place water and dark brown sugar in a saucepan and cook for about 4-5 minutes over medium heat until sugar dissolves and become a syrup. Let it cool.
- Place flour, cinnamon, brown sugar, baking powder and butter in a food processor and mix for about 1 minute or until reach a evenly sandy mixture (don’t overmix, you can use the pulse function).
- Add the egg, the brown sugar syrup and process until a dough is formed (not too wet!).
- On a well floured surface roll the dough 1/5 inch-0,5cm thick.
- Cut the dough with different sizes star cookie cutters (if you haven’t cookie cutters, you can realize some star shapes using templates in stiff paper; you’ll need at least 6-7 stars-shaped sizes cookie cutters and you have to realize at least 3-4 cookies for every star size).
- Transfer the cookies to a baking sheet lined with baking paper; re-roll scraps and repeat.
- Bake in preheated fan oven at 180°C-350°F for 8-10 minutes.
- Cool it down completely on a wire rack.
- In a medium size bowl place the egg white, few drops of lemon juice and whisk for few seconds.
- Gradually add the powdered sugar and mix it until reach a stiff consistency medium-peak mixture.
- Transfer the royal Icing into a piping bag (I used a No. 1,5 round piping tip) and decorate the cookies.
- Let it dry completely, at least 3-4 hours, before store it.
You can store the cookies in a tin cookie box for 1-2 weeks at room temperature.
I made the cookie dough in a food processor, but you can handmade thw dough easily: evenly dissolve the small cubed chilled butter into the flour mix, then incorporate the egg mixed with the brown sugar syrup. If the dough turns out too sandy, add a bit of extra brown syrup; if too wet, a bit of extra flour.
Do not roll your cookie dough too thin if you want to get more soft cookies. Thin cookies become more crispy while baking!
You can make royal icing using a hand mixer to quickly get a thick meringue consistency perfect to decorate your cookies!
I’ve used a 1,5 piping tip that is very very thin; you can use a larger tip to decorate them faster.