Cinnamon and cocoa dunking cookies

Here’s a recipe for making delicious cinnamon and cocoa cookies, perfect for dunking in milk or tea. Let’s take a look at the ingredients and method together.

Ingredients

• 200 g of all-purpose flour
• 50 g of unsweetened cocoa powder
• 150 g of granulated sugar
• 100 g of softened butter
• 1 egg
• 1 teaspoon of ground cinnamon
• 1 pinch of salt
• 1 teaspoon of baking powder for sweets
• Powdered sugar (optional, for decorating)

Preparation

1. Preheat the oven to 180 °C and prepare a baking tray lined with parchment paper.
2. In a large bowl, sift together the flour, unsweetened cocoa, cinnamon, baking powder, and salt.
3. In another bowl, cream the softened butter with the granulated sugar until you have a frothy and light mixture.
4. Add the egg to the butter and sugar mixture and continue to mix until it is well incorporated.
5. Gradually add the dry ingredients to the wet mixture and work the dough until it forms a homogeneous ball. If the dough is too hard, you can add a tablespoon of milk to soften it.
6. On a lightly floured surface, roll out the dough with a rolling pin until it reaches a thickness of about 5 mm.
7. Use a cookie cutter of your choice to shape your cookies and arrange them on the prepared tray.
8. Bake in the oven for about 10-12 minutes or until the edges start to turn slightly darker.
9. Remove the cookies from the oven and let them cool on a wire rack.
10. If you wish, once cooled, you can dust them with powdered sugar for decoration.

Once prepared, your cinnamon and cocoa cookies will be perfect to accompany with a cup of hot tea or a glass of milk for a relaxing and delicious break. Enjoy your meal!

Curiosity

Dunking cookies are very popular in many countries and each culture has its variations. In Italy, one of the most famous dunking cookies is the Prato cookie, commonly known as “cantuccio”. These cinnamon and cocoa cookies can be considered a variant of the traditional dunking cookie, with a spicy and chocolaty twist.