A soft-crisp textured cookie variety coated in cinnamon sugar before shaping, cracking slightly in the oven. The harmony of cinnamon's warm aroma with the sugary surface adds a classic touch to tea time.
Beat the butter with brown sugar, add the egg and vanilla; sift in the flour, baking powder, and salt, and knead.
Tear off small balls of dough and coat them evenly in sugar mixed with cinnamon.
Arrange on the tray, pressing down lightly, and bake in a preheated oven until the surfaces start to crack.
Allergen: contains wheat (gluten), egg and dairy products. Important: Coat the balls in sugar evenly; thinly coated areas will darken during baking and may look burnt.
Taking the cookies out of the oven while still slightly soft and letting them rest on the tray for a few minutes keeps the outside crisp and the inside soft.
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