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Chocolate cinnamon cookies
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5 from 1 vote

Chocolate cinnamon cookies

These cinnamon chocolate shortbread cookies (aka French sable cookies) are perfect for Christmas!
Prep Time15 minutes
Cook Time14 minutes
Resting time30 minutes
Total Time59 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cinnamon cookie, chocolate cookie, cinnamon cookie, cookie
Servings: 1 batch
Calories: 200kcal
Author: Gitanjali

Ingredients

  • 125 g lightly-salted butter softened
  • 125 g white sugar
  • 1 egg
  • 230 g flour
  • 20 g unsweetened cocoa powder high quality
  • 1 tsp cinnamon

Instructions

  • Start by creaming the butter and sugar together in a large bowl using a whisk, or in a standing mixer using the whisk attachment. Whisk on medium speed until the sugar and butter are perfectly blended.
  • Add egg and whisk well.
  • Sift the cocoa powder on top of the butter/sugar/egg mixture and whisk again until incorporated.
  • Sift the flour and cinnamon on top of the mixture, and mix well using a wooden spoon or spatula. You don't want to overwork the dough, just make sure that everything is properly blended.
  • Take the dough out of the bowl and shape it into a ball with your hands. Try to work the dough a little bit so that everything is homogenous and there are no odd bits left. It should look totally uniform.
  • Place the dough in between two sheets of parchment paper, and roll it out using a rolling pin to about 1 mm thick. Make sure to lift up the parchment paper before each time that you roll it out, so that you don't get creases on the dough.
  • Let rest in the fridge for at least 30 minutes, or up to 2 days!
  • Preheat the oven to 170C and line two cookie sheets with a silicon mat or parchment paper.
  • Take the dough out of the fridge. Cut out shapes using your favorite cookie cutters, roll the excess dough back into a ball and repeat until you've used it all up. If the dough gets really sticky, then feel free to place it back in the fridge to firm up again so that you can roll it out properly.
  • Bake for 12-14 minutes, depending on the thickness of your cookies and how crispy or chewy you want them to be. Let them cool on a wire rack until they've hardened.
    Store them in an airtight container for up to 5 days.