Today's suggestion is sweet cinnamon cookies to accompany your afternoon coffee. A true delight and very easy to prepare, these cinnamon cookies are made with oil instead of the traditional butter. Using corn oil makes them softer and lower in calories, so we’ll feel a little less guilty if we’re on a weight-loss diet. To prepare them, we’ve combined brown sugar and cinnamon, which always works wonderfully for any type of cookie as it gives...
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In a bowl, beat the egg very well until frothy. Add the sugar, oil, milk, lemon zest, and cinnamon, mixing everything thoroughly.
Gradually add the previously sifted flour along with the baking powder to the mixture. Combine until a dough forms.
Shape the dough into a ball and roll it out on a surface lightly dusted with flour. Cut the cookies using cookie cutters in your desired shapes.
Place the cookies on a baking tray that has been greased with butter and dusted with flour.
Sprinkle the cookies with a bit of sugar and bake in a preheated oven at 180°C (350°F) for 15 to 20 minutes.
Remove from the oven and let them cool on a wire rack.
For a festive touch, sprinkle powdered sugar on the cookies after they cool.
Use cookie cutters with fun shapes to make them more appealing for children.
Ensure the dough is rolled evenly to avoid uneven baking.
Can I use regular milk instead of skim milk?
Yes, you can use regular milk, but it will slightly increase the calorie content of the cookies.
Can I substitute corn oil with another type of oil?
Yes, you can use vegetable oil or canola oil as substitutes for corn oil.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend, but the texture may vary.
Can I add nuts or raisins to the recipe?
Yes, you can add chopped nuts or raisins to the dough for added texture and flavor.
