Orange Cinnamon Cookies


  • 2 cups all-purpose flour, plus a little extra for rolling
  • 1 1/2 tablespoons baking powder
  • 1 stick unsalted butter, at room temperature
  • 1 cup white sugar
  • ½ cup brown sugar
  • 3 eggs, separated
  • 1 tablespoon grated orange zest
  • ¼ tsp vanilla extract
  • ¼ tsp almond extract
  • For the topping
  • ¼ cup sugar plus ½ teaspoon cinnamon

In a large bowl, combine the flour and baking powder. In a separate bowl, beat the butter with a wooden spoon for a couple of minutes. Add the sugar and beat until light and fluffy. Add the egg yolks one at a time, then add the orange zest, vanilla, and almond extract. Scrape down the sides of the bowl and beat until thoroughly combined. Gradually add the flour mixture and beat until incorporated. Knead on a lightly floured surface until a smooth and uniform dough is formed, 3 to 5 minutes.

Roll out and cut into circles with a  juice glass. Place on a parchment paper–lined baking sheet at least 1 inch apart. Refrigerate until firm to the touch, 10 minutes or so. Preheat the oven to 350°F. Beat the egg whites lightly with a fork, brush the tops of the cookies, and drop the brushed side into the cinnamon and sugar mixture to coat. Bake until they are lightly golden around the edges, 10 to 15 minutes, and transfer to a wire rack to cool. Makes about 20


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