Best 5 Polish Cinnamon Cookies Recipes

CINNAMON COOKIES

Steps:

• In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
• Combine flour, cinnamon, baking powder and salt.
• Add to butter mixture.
• Blend well.
• Cover and refrigerate 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter.
• Roll in cinnamon sugar to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets.
• Bake at 350° for 10 minutes or till the edges are lightly browned.
• Cool slightly on pans, then remove to racks to cool completely.

POLISH BUTTER COOKIES (CIASTECZKA)

Steps:

• Sift together flour and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in yolks and vanilla until combined well. Mix in flour mixture at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 350°F.
• Keeping remaining dough chilled, roll out one fourth of dough slightly less than 1/4 inch thick on floured pastry cloth with sleeve-covered rolling pin (dough is soft). Cut out desired shapes with a 21/2- to 3-inch floured cookie cutter. Chill scraps. Arrange cookies 1 inch apart on a greased baking sheet.
• Glaze and decorate cookies:
• Stir together sugar and cinnamon in a small bowl. Lightly beat together egg and milk in another bowl. Lightly brush tops of cookies with egg mixture and sprinkle with cinnamon sugar.
• Bake cookies in middle of oven until pale golden, about 12 minutes, then transfer to a rack to cool. Make more cookies in same manner, rerolling scraps no more than twice.

POLISH HORN COOKIES

Steps:

• Cream butter.
• Add cottage cheese and flour.
• Mix well and refrigerate overnight.
• Roll out thin and cut into 3 inch squares.
• Spread filling in center of square.
• Roll into cornucopia shape.
• Brush with egg white or milk.
• Bake at 350 degrees.

POLISH RUGELACH

Steps:

• Make dough:
• Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)
• For filling:
• Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside.
• Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

POLISH CINNAMON COOKIES

Steps:

• Mix flour, cinnamon and baking soda together in a glass bowl.
• In a seperate bowl cream butter and sugar together. Now add the lemon zest and the eggs.
• Now add the flour mix to the butter mixture. Mix to form a nice stiff dough.
• Wrap the dough in plastic wrap and refrigerate overnight.
• Roll out dough on lightly floured surface and cut into desired shapes. Place about an inch apart on cooking sheet lined with parchment paper.
• Brush tops of cookies with egg yolk mix and sprinkle with cinnamon sugar mix.
• Bake in a 350 degree preheated oven until cookies are a nice golden color. (about 15 to 17 minutes) Remove from oven and cool.