1/1 Photo of Belgian Cinnamon Cookies
We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn't find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn't have any in the house but they do make the cookies look extra special. Reduce the cooking time if you are baking these in a fan oven. The last thing you want to do is overcook them because then they'll lose their charming softness.
My Private Note
Units: US | Metric
- 1Mix the butter and sugar well. Add the water, egg and honey.
- 2Sieve the flour, salt and cinnamon. Then add to the butter mixture. Mix to a homogenous dough.
- 3Leave to rest in a cold place for up to 5 hours.
- 4Divide the dough into 30 portions.
- 5Roll and flatten to about 1.5 centimeters.
- 6Put them on a baking tray, lined with baking paper.
- 7Press an almond in each cookie.
- 8Brush with egg or milk and bake in a preheated oven (170°C) for about 15 minutes.
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Nutritional Facts for Belgian Cinnamon Cookies
Serving Size: 1 (1830 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 225.7
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 3.5 g
- Cholesterol 21.3 mg
- Sodium 52.3 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 1.0 g
- Sugars 15.6 g
- Protein 3.5 g