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4 Ingredient Easy Cinnamon Cookies Recipe

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3.9 from 2 reviews

These 4 Ingredient Easy Cinnamon Cookies are a simple and delicious treat featuring a crunchy texture with a warm cinnamon flavor. Made with just flour, butter, sugar, and cinnamon, this recipe is perfect for a quick baking project that yields 22 delightful cookies.

Ingredients

Dry Ingredients

  • 280 g (2 cups) all-purpose flour (dip and sweep method)
  • 105 g (½ cup) granulated sugar
  • 2 teaspoons ground cinnamon

Wet Ingredients

  • 185 g (¾ cup and 1 tablespoon) unsalted butter, at room temperature, cut into cubes

Instructions

  1. Prepare Oven and Baking Sheet: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour and granulated sugar. Mix well to evenly distribute the sugar.
  3. Add Cinnamon: Add the ground cinnamon to the flour and sugar mixture. Stir thoroughly to blend the cinnamon evenly throughout the mixture.
  4. Add Butter and Form Dough: Incorporate the cubed, room-temperature unsalted butter into the dry mixture. Knead the mixture well until it forms a cohesive dough.
  5. Shape the Cookies: Divide the dough into 22 equal pieces, each about 25 grams (slightly more than 1 tablespoon). Roll each piece into a ball, then flatten it evenly using a flat-bottomed glass, measuring cup, or the palm of your hand. Use a fork to add texture and finalize the cookie shape.
  6. Bake the Cookies: Place the cookies on the prepared baking sheet and bake for 14 to 18 minutes, or until the edges turn lightly golden brown.
  7. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 10 minutes. Then transfer the cookies to a wire rack to cool completely, which will ensure they become crunchy as they cool.
  8. Store Properly: Once fully cooled, store the cookies in an airtight container to maintain freshness.

Notes

  • You can refer to the dip and sweep method for measuring flour correctly if you use cup measurements.
  • If the dough does not come together easily, try adding an extra tablespoon of butter. For a richer, buttery shortbread, you may increase butter to 225 grams (1 cup).
  • For lighter cinnamon flavor, reduce ground cinnamon to 1½ teaspoons instead of 2 teaspoons.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months. Thaw frozen cookies overnight in the refrigerator before serving.
  • Calorie information is an estimate from an online nutrition calculator.

Find it online: http://bitezly.com/4-ingredient-easy-cinnamon-cookies-recipe/