Recipe for Zimt Schnechchen (Cinnamon Cookies)

Christmas is around the corner, and I’m excited to try some new recipes. In Germany, it is a common trend in households to make cookies (called plätzchen in German) around this time of the year. Various types of cookies are made this season for gifting and enjoying with family and friends. During this time, the supermarkets are also full of Christmas goodies like Lebkuchen, Stollen, and Zimtsterne, and the list is long. When it comes to cookies, the possibilities are endless and different flavors, shapes, and tastes can be experimented with. Many families have their own traditional recipes that are passed down through generations.
Today, I am sharing with my readers one of the popular cookies made in Germany around Advent and Christmas. It is called Zimt-Schneckchen.

Zimt schneckchen are small cinnamon cookies.

Here we go with the recipe:

Recipe for Zimtschneckchen or Cinnamon Cookies:

Preparation: 60 minutes
Baking time: approx. 8 minutes
Ingredients: for approx. 70 pieces


For the dough
280 g all-purpose flour and flour for working ( I used Typ 450)
80 g icing sugar
1 pinch of salt
1 egg (large M)
200 g cold butter

In addition, you need:
60 g sugar
4 teaspoons ground cinnamon
1/2 teaspoon clove powder

Method for making Zimt schneckchen

  1. Mix the flour, icing sugar, and salt in a bowl.

  2. Separate the egg. Set the egg white aside. Add the egg yolk and the cold butter cut into small cubes.

  3. Cut the butter into small pieces using a spatula till the mixture resembles bread crumbs.

  4. Knead with the dough lightly till everything comes together. Don’t overwork the dough.

  5. Flatten the dough, wrap in a clingfilm and refrigerate it for 30 minutes.

  6. While the dough is in the fridge, make a mixture of sugar, cinnamon, and clove powder in a small bowl.

  7. After 30 minutes, Unwrap the dough. Roll out the dough on a floured work mat into a rectangle (approx. 15xx40 cm) 3 mm thick.

  8. Brush the dough with the egg white.

  9. Sprinkle with all the cinnamon sugar.

  10. Roll up the long side of the dough into a thin roll. Wrap in foil and freeze for 60 minutes.

  11. Preheat the oven to 180 degrees (fan oven: 160 degrees). Line the baking trays with baking paper.

  12. Remove the dough roll from the freezer, and cut it into even, thin slices.

  13. Place on the baking tray with the cut side up and bake for 8-10 minutes.

  14. Remove and leave to cool on a cooling rack.

    Cinnamon cookies are ready!

These cookies have a shelf life of about 4 weeks. Store in an airtight container.

For my readers in Germany, here is an ingredient list with the names in German. You can get all these ingredients in the supermarket.

Dough Ingredients:
Flour – Mehl Type 450
Icing sugar Puderzucker

Additionally needed:
Ground cinnamon -Zimtpulver
Clove powder-Nelkenpulver

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