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Turmeric cinnamon cookies

Based on 2 ratings

Anne

Community Member

Difficulty

Easy 👌
15
min.
Preparation
12
min.
Baking
90
min.
Resting

Ingredients

Pieces:-80+
150 g flour
150 g ground almonds
100 g sugar
175 g butter
egg
1 pinch salt
1½ ground cinnamon
1 tsp turmeric
½ tsp vanilla extract

Utensils

  • bowl
  • hand mixer with dough hook
  • plastic wrap
  • baking sheet
  • parchment paper
  • cookie cutter
  • rolling pin
  • Step 1/5

    Dice cold butter and mix with the rest of the ingredients. Knead dough in a stand mixer with dough hook or with your hands until a crumbly dough is formed. The amount of turmeric and cinnamon is up to you. I like to get a taste of both, so I usually use 1.5 tsp of turmeric and 2 tsp of ground cinnamon. It's best if you taste the dough at some point.
    • 150 g flour
    • 150 g ground almonds
    • 100 g sugar
    • 175 g butter
    • egg
    • 1 pinch salt
    • 1½ ground cinnamon
    • 1 tsp turmeric
    • ½ tsp vanilla extract
    • bowl
    • hand mixer with dough hook

    Dice cold butter and mix with the rest of the ingredients. Knead dough in a stand mixer with dough hook or with your hands until a crumbly dough is formed. The amount of turmeric and cinnamon is up to you. I like to get a taste of both, so I usually use 1.5 tsp of turmeric and 2 tsp of ground cinnamon. It's best if you taste the dough at some point.

  • Step 2/5

    • plastic wrap

    Form the dough into a ball, wrap with clingfilm and press until flat. Let cool in the fridge for approx. 1hr. and 30 min.

  • Step 3/5

    Preheat oven to 180°C/350°F. Roll out half of the dough about 3-4mm / 1/6 in.  in thickness. This should be done quickly, to prevent the dough getting sticky again. The other half can be left in the fridge until needed. You can position the cookies right next to each other, as they keep their size and shape while baking. I usually get around 40 cookies out of each half of the dough.
    • baking sheet
    • parchment paper
    • cookie cutter
    • rolling pin

    Preheat oven to 180°C/350°F. Roll out half of the dough about 3-4mm / 1/6 in. in thickness. This should be done quickly, to prevent the dough getting sticky again. The other half can be left in the fridge until needed. You can position the cookies right next to each other, as they keep their size and shape while baking. I usually get around 40 cookies out of each half of the dough.

  • Step 4/5

    Bake in the preheated oven for approx. 12–15 mins., until slightly brown around the edges. While the first half is baking, you can roll out and cut out the second half. Don't put both halves into the oven at the same time and let the finished cookies cool off completely on a wire rack.

    Bake in the preheated oven for approx. 12–15 mins., until slightly brown around the edges. While the first half is baking, you can roll out and cut out the second half. Don't put both halves into the oven at the same time and let the finished cookies cool off completely on a wire rack.

  • Step 5/5

    Store the cookies in a cookie jar or in cellophane bags, for a gift, to prevent them from drying out.

    Store the cookies in a cookie jar or in cellophane bags, for a gift, to prevent them from drying out.

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