These Cinnamon Freezer Cookies are a brilliant stand-by to pull out of the ice box at a moments notice anytime you fancy a fresh batch of deliciously scented cookies.
Dang, my kitchen smells good right now! This dough is fantastic, and one I’ve been making for years. You roll the uncooked dough into a sausage shape, wrap it in cling film and hide in the freezer. Whether you want a single cookie, or a whole plate full, you just slice a disc off the dough and bake it. In less than 10 minutes you’ll be rewarded by some fabulous homemade goodness with zero effort!
- 250 g salted butter softened
- 150 g sugar
- 2 teaspoons cinnamon
- 1 egg
- 220 g plain flour
- 1 teaspoon baking powder
- If you are baking any cookies today, preheat the oven to 200/180 fan/gas 6
- Cream the butter and sugar together, then stir in the egg.
- Sift in the cinnamon, flour and baking powder and mix until there are no dry bits still showing.
- Wipe a damp dishcloth over your work surface, then lay out a piece of clingfilm onto it (the dampness will make the clingfilm it stay still!)
- Dollop on your cookie dough then using the clingfilm to guide it, squish out to a rough rectangle. Pick up the edges of the cling film and roll it until you have sausage shape about 2.5 - 3 inches wide.
- Pop in the freezer for ten minutes, or until you need it. It'll keep for 6 weeks in the freezer, although I have 'lost' a couple of batches over the years for a lot longer and the cookies still tasted fine.
- When you're ready to bake, slice off 1cm discs, lay out on a baking sheet and bake for around 8 minutes or until the edges are frilly and golden brown.