Best Cinnamon Cookies
Equipment
- 1 oven
- 1 mixer
Ingredients
- ¾ cup solid shortening (Crisco)
- 2 cup sugar plus extra ½ cup to roll cookies
- 2 cup gluten-free all-purpose flour sifted (if desired, use a NON GF flour -- same amount)
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon orange peel optional (but it gives a nice flavor)
- ¼ cup molasses
- 1 large egg room temp
- 35 teaspoon dulce de leche
- coarse sea salt to sprinkle
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Cream solid shortening with sugar in the bowl of an electric mixer at low speed until combined. Sift flour into the bowl and add baking soda, spices, and orange peel. Mix in until homogenous. Whisk in molasses and the egg until combined. Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Transfer the dough to a surface lined with plastic wrap and form a log. Wrap and place to rest in the fridge for 2 hours, or overnight. Use a tablespoon as measurement and roll dough into balls and then roll in ½ cup of sugar. Place onto the lined sheet, leaving about 2 inches apart between them.
- Bake for about 11-13 minutes or until set. Transfer pan to a rack and let cinnamon cookies cool fully. Lastly, spread dulce de leche on top on a artistic way and sprinkle salt on top. If desired, place an orange rind on top. Enjoy!
Recipe Notes
- Store cinnamon cookies in a clean airtight container at room temp for up to 3 days.
- Freeze unbaked dough (without rolling in sugar) for 3 months. You can also freeze baked cookies (without dulce de leche) for 3 months.
- Thaw in the fridge!
Nutrition
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