2025-11-17 06:04:07
сьогодні я fully immersed myself in baking і звичайно ж шукала рецепт англійською ✨✨
💫 додаю recipe і вам:
INGREDIENTS
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Butter. I use unsalted butter, softened to room temperature. You can use salted butter but just omit the salt if you do.
Ground Cinnamon. You can adjust the amount of cinnamon you use in the recipe to your liking.
Brown Sugar. I prefer to use light brown sugar, but you can use dark brown sugar.
Sugar. You will use in both the cookie and as the coating.
PRE-BAKE TIPS
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Room Temperature Ingredients. Make sure your butter is softened before beginning.
Use a Stand Mixer or Hand Mixer. It will make the job a lot easier. You can also use a hand whisk but you'll need to knead the dough together a bit once you have added in the flour.
HOW TO MAKE CINNAMON SHORTBREAD COOKIES
These Cinnamon Shortbread Cookie recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
💫Step: Combine flour, cinnamon and salt into a bowl and sift until well dispersed. Set aside.
💫Step: In a separate bowl, add butter, brown sugar and sugar and use mixer on medium to cream - about 2 minutes.
💫Step: Add dry ingredients to wet ingredients. Mix on low until most of the flour is combined, and then increase speed to combine ingredients well.
Hot Tip! If the dough is crumbly, add 1 - 2 tablespoons of milk to help bring the dough together.
💫Step: Use hands to knead the dough until it comes together.
💫Step: Roll out dough until it's roughly 2" diameter.
Hot Tip! For easier rolling, roll between 1 to 2 pieces of parchment paper.
💫Step: Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
💫Step: Preheat oven to 350 F. Carefully use a sharp knife to slice cookies, about ½" thick.
💫Step: Combine sugar and cinnamon in a separate bowl and sift thoroughly. Place cookie inside to coat both sides and edges.
💫Step: Place 10 - 12 cookies per baking sheet. Bake for 14 - 15 minutes.
💫💫Step: Remove from oven and allow to cool. Roll in cinnamon sugar for additional coating.
TROUBLESHOOTING
Crumbly Dough - if you find the dough to be too crumbly, add 1 - 2 tablespoons of milk to help adhere the dough. Use your hands to knead together.
Difficulty Rolling Dough - using parchment paper on the top and bottom of the dough helps to make it much easier to roll.
STORAGE
Pre-bake storage - prepare the dough as instructed up to wrapping in plastic. Double wrap in plastic wrap and place in freezer safe ziplock bag. Freeze for up to 3 months. When ready to bake, remove from freezer and leave at room temperature for about 1 hour. Then proceed with next steps of slicing and baking.
Post bake storage - allow to cool completely and then place in freezer safe ziplock bag. Freeze for up to 3 months. Remove from freezer and allow to come to room temperature before eating.
*p.s. щоб дійсно вивчити 🇺🇸
та вміти нею користуватись треба намагатись користуватись нею у побуті якомога частіше, навіть якщо це просто випічка*
💫 додаю recipe і вам:
INGREDIENTS
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Butter. I use unsalted butter, softened to room temperature. You can use salted butter but just omit the salt if you do.
Ground Cinnamon. You can adjust the amount of cinnamon you use in the recipe to your liking.
Brown Sugar. I prefer to use light brown sugar, but you can use dark brown sugar.
Sugar. You will use in both the cookie and as the coating.
PRE-BAKE TIPS
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Room Temperature Ingredients. Make sure your butter is softened before beginning.
Use a Stand Mixer or Hand Mixer. It will make the job a lot easier. You can also use a hand whisk but you'll need to knead the dough together a bit once you have added in the flour.
HOW TO MAKE CINNAMON SHORTBREAD COOKIES
These Cinnamon Shortbread Cookie recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
💫Step: Combine flour, cinnamon and salt into a bowl and sift until well dispersed. Set aside.
💫Step: In a separate bowl, add butter, brown sugar and sugar and use mixer on medium to cream - about 2 minutes.
💫Step: Add dry ingredients to wet ingredients. Mix on low until most of the flour is combined, and then increase speed to combine ingredients well.
Hot Tip! If the dough is crumbly, add 1 - 2 tablespoons of milk to help bring the dough together.
💫Step: Use hands to knead the dough until it comes together.
💫Step: Roll out dough until it's roughly 2" diameter.
Hot Tip! For easier rolling, roll between 1 to 2 pieces of parchment paper.
💫Step: Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
💫Step: Preheat oven to 350 F. Carefully use a sharp knife to slice cookies, about ½" thick.
💫Step: Combine sugar and cinnamon in a separate bowl and sift thoroughly. Place cookie inside to coat both sides and edges.
💫Step: Place 10 - 12 cookies per baking sheet. Bake for 14 - 15 minutes.
💫💫Step: Remove from oven and allow to cool. Roll in cinnamon sugar for additional coating.
TROUBLESHOOTING
Crumbly Dough - if you find the dough to be too crumbly, add 1 - 2 tablespoons of milk to help adhere the dough. Use your hands to knead together.
Difficulty Rolling Dough - using parchment paper on the top and bottom of the dough helps to make it much easier to roll.
STORAGE
Pre-bake storage - prepare the dough as instructed up to wrapping in plastic. Double wrap in plastic wrap and place in freezer safe ziplock bag. Freeze for up to 3 months. When ready to bake, remove from freezer and leave at room temperature for about 1 hour. Then proceed with next steps of slicing and baking.
Post bake storage - allow to cool completely and then place in freezer safe ziplock bag. Freeze for up to 3 months. Remove from freezer and allow to come to room temperature before eating.
*p.s. щоб дійсно вивчити 🇺🇸
та вміти нею користуватись треба намагатись користуватись нею у побуті якомога частіше, навіть якщо це просто випічка*