These cookies are definitely my favorites! If you love cinnamon you really must try the semolina and cinnamon crinkle cookies.
Crispy on the outside but tender on the inside those cookies have a unique texture because of the semolina. They also have an irresistible flavor because of the cinnamon 🙂
The semolina and cinnamon crinkle cookies are also very easy to make. All you have to do is to combine all the ingredients in one bowl, refrigerate the dough for 1 hour and then roll the dough into small balls. Then roll the balls of dough in powdered sugar mixed with cinnamon and bake . It’s very easy! This powdered sugar and cinnamon mixture will create a delicious crust on top of the cookies. While baking, the cookies rise and the crust will crack.
The below ingredients are for 18 cookies.
Ingredients for semolina and cinnamon crinkle cookies:
-125gr all purpose flour
– 75gr semolina
– 80gr sugar
– 25gr butter
– 25mp vegetable oil
– 1 egg
– ½ teaspoon baking powder
– a pinch of salt
– vanilla extract
For rolling the semolina and cinnamon crinkle cookies:
– 2 tablespoon (full) powdered sugar
– 2 teaspoon (full) powdered cinnamon
How to make semolina and cinnamon crinkle cookies
Place butter and vegetable oil in a heatproof pan. Place on medium heat until the butter meltes. 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 for 8-10 minutes.
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 🙂