Button Cookies with Cinnamon and Sugar

Votes: 1

How to Make Cinnamon Sugar Button Cookies

Time: 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Serving size: 1 of 144
Calories 30, total fat 2 G., saturated fats 1 G., proteins 0 G., carbohydrates 3 G., fiber 0 G., cholesterol 3 mg, sodium 16 mg, sugar 0 G.

These cookies will solve your dilemma of what to do with leftover dough. But be prepared for your family to go crazy over them, and you'll have to mix up a new batch of dough just for them. Instead of buttons, you can make bows—also very easy. They're so tiny, they'll fit easily in school lunchboxes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cinnamon Sugar Cookies

1 tbsp. sugar
1 teaspoon ground cinnamon
Premium flour for working with dough
2 sheets of pie dough, see recipe below

Dough

12 tbsp (165 g) very cold unsalted butter
3 cups premium flour
1 teaspoon coarse salt
1 tbsp. sugar
1/3 cup very cold shortening
6–8 tbsp (about 0.5 cup) ice water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, margarine, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line two 12x16 inch baking sheets with parchment paper. Place the sugar and cinnamon in a small bowl. Stir with a fork and set aside. Lightly flour a countertop or cutting board. Roll out the dough to a thickness of 0.5 cm.

Option 1: Buttons

Cut out circles using a 2.5 cm cookie cutter. Place the dough circles on the prepared baking sheets. Sprinkle with a small amount of the cinnamon-sugar mixture. Bake, one baking sheet at a time, until golden brown around the edges, 12–14 minutes.

Option 2: Bows

Cut the rolled out dough into rectangles measuring 4x8 cm.

Place on a baking sheet lined with parchment paper.

Press the center of each rectangle with your fingers to form a butterfly shape. Sprinkle with a small amount of cinnamon-sugar mixture. Bake until golden brown around the edges, 15 minutes.

Pie dough

Cut the butter into cubes and refrigerate while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse several times to combine. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. Continuing to pulse, pour ice water into the feed tube and pulse until the dough begins to form a ball. Turn the dough out onto a floured board and shape it into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Makes 2 25cm (10") rounds.

Option 3: If you are baking in a pie pan

Cut the dough in half. Roll each piece into a circle on a well-floured board, rolling the rolling pin from the center outward, turning and dusting the dough with flour to ensure it doesn't stick. Fold the dough in half, place it in the pie pan, and unroll it to fit the pan. Repeat with the top layer.