Crisp at the edges and tender through the middle, Crispy Cinnamon Cookies is a vegetarian recipe made with whole wheat flour [Atta], salted butter, and + 1 tablespoon granulated sugar. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 20 small cookies
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
- 1.25 cups whole wheat flour [Atta]
- ½ cup salted butter (at room temperature)
- ¼ cup + 1 tablespoon granulated sugar
- ½ teaspoon + ¼ teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- 1 teaspoon vanilla extract
- 1.5 tablespoons milk
Method
- In a bowl whisk together whole wheat flour, cinnamon powder and nutmeg powder. Set aside.
- In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together the butter and sugar till creamy and smooth. Add in the vanilla and mix.
- Start adding the flour mix slowly, add in 2 parts beating well after each addition till it's well incorporated.
- Add milk and continue to mix at low speed till the mixture comes together as a dough.
- Wrap the dough in a cling sheet and place in the refrigerator for 15 minutes.
- While the dough is chilling preheat the oven to 350 F degrees.
- Shape the dough like a disc and then roll it to 1/4 inch thickness.
- Cut into shapes using cookie cutter.
- Transfer the cookies onto a baking tray line with parchment paper and sprinkle with cinnamon sugar or turbinado sugar (optional).
- Bake at 350 F degrees for 20-25 minutes and then reduce the temperature to 300 F and bake for 10 more minutes.
- Take out the cookies from the oven and let them cool completely.
- Store in an airtight container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
