Processor Cinnamon Cookies
Achieve bakery-perfect treats in the comfort of your kitchen with these irresistibly buttery Processor Cinnamon Cookies! Made with simple pantry staples and a touch of warm, aromatic cinnamon, this easy recipe relies on the magic of a food processor to create a perfectly tender, crumbly dough in minutes. The use of cold butter ensures a flaky, melt-in-your-mouth texture, while a hint of vanilla and a sprinkle of cinnamon elevate these cookies to new levels of indulgence. With just 15 minutes of prep time and customizable cookie-cutter shapes, they’re the perfect choice for holiday gatherings or an anytime treat. Serve them plain or with a dusting of cinnamon sugar to impress your friends and family with their homemade charm.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 cup Unsalted butter (cold)
- 2 teaspoons Ground cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a food processor, add the all-purpose flour, granulated sugar, ground cinnamon, baking powder, and salt. Pulse several times until the dry ingredients are combined.
Cut the cold unsalted butter into small cubes and add them to the food processor. Pulse until the mixture resembles coarse crumbs.
Add the egg yolk and vanilla extract to the food processor. Pulse again until the dough starts to come together. If the dough feels too crumbly, add 1-2 teaspoons of cold water and pulse again until it holds together when pinched.
Remove the dough from the processor, form it into a disc, and wrap it in plastic wrap. Place it in the refrigerator to chill for 15 minutes.
Once chilled, roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes.
Transfer the cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies tender.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the cookies as is, or dust with an extra sprinkle of cinnamon sugar for added flavor and presentation!
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 151.9 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 157 mg | 12% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
