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Ingredients for semolina and cinnamon crinkle cookies:
-125 gr (1 cup) all purpose flour
– 75 gr (1/3 cup and 2 tablespoons) semolina flour
– 80 gr (1/3 cup and 1 tablespoon) granulated sugar
– 25 gr (2 tablespoons) butter
– 25 ml (1 tablespoon and 2 teaspoons) vegetable oil
– 1 egg
– 1/2 teaspoon baking powder
– a pinch of salt
– vanilla essence
For rolling the semolina and cinnamon crinkle cookies:
– 2 tablespoons (full) powdered sugar
– 2 teaspoons (full) ground cinnamon
Note: In the video recipe I tripled the ingredients 🙂 Because these semolina and cinnamon crinkle cookies are soooo good!
How to make semolina and cinnamon crinkle cookies
Place butter and vegetable oil in a heatproof pan. Place on medium heat until the butter melts. Let cool.
Stir together flour, semolina, baking powder and a pinch of salt. In a separate bowl, mix together the egg and sugar. Mix until doubled in size. Add the vanilla extract and the cooled butter and vegetable oil mixture. Add flour and mix until incorporated. We must obtain a thick and sticky dough.
Cover the dough with plastic wrap and refrigerate for 1 hour.
After 1 hour remove the dough from the refrigerator. Combine in a bowl powdered sugar and powdered cinnamon. Roll small balls of dough (1 teaspoon full each). Roll each ball in powdered sugar and powdered cinnamon mixture. Place the semolina and cinnamon cookies on a non-stick baking tray (or any baking tray lined with parchment paper). Place the cookies in the preheated oven and bake at 180ºC (356ºF) for 8-10 minutes, up to 12 minutes for larger cookies.
Let cool for 5 minutes in the baking tray then transfer on cooling racks.
These delicious semolina and cinnamon crinkle cookies go well with a glass of milk… or a cup of coffee 🙂