Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
I love cinnamon and I love cookies so everything that combines the two is already a good recipe in my opinion. So when I came across this recipe on Pinterest I immediately pinned it and not much later gave it a try. These cookies don’t require baking powder or anything else that makes them rise, so they are really flat and have an original texture. These cookies combine lemon and cinnamon and it’s such a good combination.
This recipe is based on Baking and Mistaking their Swiss Cinnamon Crisps recipe.
- Flour – 375 gram/ 3 cups
- Butter – 226 gram/ 1 cup/ 2 sticks
- Sugar – 250 gram/ 1 1/4 cup
- Egg – 1 or replace with flax egg
- Vanilla essence – 1 teaspoon
- Lemon zest – from 1 lemon
- Cinnamon – 1 tablespoon
- Salt – 1 teaspoon
- Egg – 1
- Milk – 2 tablespoon
- Sugar – 50 gram/ 1/4 cup
- Cinnamon – 1 tablespoon
This recipe makes a lot of cookies, so you can also half it if you don’t want that many. You can replace the egg in the cookies with a flax egg instead, you can make a flax egg by combining 1 tablespoon flax seed + 2 1/2 tablespoons water. let it stand for a few minutes until adding to the cookies.
- Make sure the butter is a bit softened, but preferably don’t melt it. Beat the sugar and butter together in a medium-big bowl. You can mix it with a mixer or with your hands.
- Then add the egg, vanilla essence and zest and mix until combined.
- Now add the flour, salt and cinnamon. Mix until combined. Then put the dough in the fridge for half an hour till an hour.
- Now prepare the topping mixtures. In a small bowl break the egg and with a fork or whisk make sure it’s well scrambled. Then add the milk and stir a bit more. In another small bowl combine the cinnamon and sugar and mix well. Set aside.
- Once the dough is almost done, preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit.
- Flour the surface on which you want to prepare the cookies. Also flour your rolling pin well. then remove the dough from the fridge, tear off about 1/4 of the dough and roll it on the surface. Make sure the dough is pretty thin. I usually slice the edges off, so it’s one big square or rectangle shape. Now cut the dough into smaller squares. The exact size doesn’t really matter.
- Move the cookies to a baking sheet covered baking sheet. You can place the cookies close together, as there is no baking powder in these they won’t rise, so they stay about the same size as now. So place them as close together as you like.
- Now coat all the cookies with the egg and milk mixture. Then sprinkle the cinnamon sugar on top. After that place them in the oven for 10-12 minutes or until slightly browned.
- Repeat till all the dough is gone. Usually takes me about 4 baking sheets.
- Cookies with Lemon Cinnamon Sugar. Instead of putting the lemon in the cookies it also turns out great when you put the lemon in the cinnamon sugar instead. I accidentally did this the first time I made them and it turned out great. The lemon flavour is a bit intense that way.
- Cinnamon Cookies. Don’t like lemon or don’t have lemon? Skip the lemon and make these cookies without it.
- Orange Cinnamon Cookies. In my opinion everything that asks for lemon zest can also be made with orange zest. As orange zest tastes less strongly than lemon zest, make sure to use the zest of two oranges instead.
- Lemon Cinnamon Cookies without topping. These cookies also taste great without topping. You can also skip the step to roll them out if you decide to skip the topping as they don’t have to be flat then and it saves some time.