Is there anyone that doesn’t make at least one batch of cookies during the holidays?
My oven has been smoking hot as I bake even more than usually this month!
I created these sourdough cookies and if you are a fan of cinnamon – they are a perfect fit for you. They go together exceptionally well with a cup of coffee or tea, dipped in milk, or just as is, plus they hit the spot all year round.
So if you are in dire need of a treat, grab some cinnamon and let’s get starte(r)d.
DELICIOUS SOURDOUGH CINNAMON COOKIES
- 300g wholegrain wheat flour
- 2 eggs
- 2 pinches of salt
- 10g ground cinnamon
- 60g of active, bubbly levain
- 150 g cold butter (diced)
- 80g sugar
- 1 teaspoon of vanilla extract
MAKING THE DOUGH
- Mix the cinnamon into the flour. Whisk the eggs, salt, vanilla extract, sugar, and levain until they form a frothy consistency.
- Combine the cinnamon, flour, and butter by rubbing them between your fingers until they form clumps that resemble crumbs.
- Then add the liquid mixture. Quickly knead together until the dough has no dry patches or clumps. Don’t overknead. You DON’T want gluten development in this recipe.
Place the dough into an air-tight container and leave at room temperature for approximately 15 hours. (You can even leave it at RT for up to 20 hours.)
SHAPING THE COOKIES
Roll out the dough between two pieces of parchment paper. If the dough is too soft, put it in the freezer for a few minutes to cool it off. That will make it easier to cut out the cookies. Use your favorite cookie cutter or stamp to do so.
Bake the cookies in a preheated oven at 180°C or 356°F for approximately 10–15 min. It’s okay for the middle of the cookies to be a little bit soft when you take them out of the oven.
Let me know how many you could eat in one sitting. I won’t judge, if you don’t judge me.
Enjoy your day and let’s bake the world a better place.
Yours truly fermented,