Italian Cinnamon Cookies

Published by Bonnie on

Some of you may know that I recently purchased the bible on Italian cooking, The Silver Spoon New Edition. This is, by far, the largest cookbook I’ve ever owned and one of the most valuable. The Italian recipes come straight from the Italian mommas in Italy themselves. You can’t get anymore authentic than that.

So, every week, I’ve been incorporating one new recipe from this book into my meal plan. And, so far, we have not been disappointed.

I’d love to say that this recipe is my own creation, but with a clear conscience, I cannot. These Italian cinnamon cookies come straight from the book on page 1226. I dared not change a thing, and I found that I didn’t need to.

Recipe: Italian Cinnamon Cookies

These savory little morsels have a touch of brightness with lemon zest.  They are also made with zero butter!  Having lived in Italy, I’m not surprised that they simply used extra virgin olive oil instead.  (This is also one of those reasons that Italians have a longer life expectancy than Americans!)

I hope you enjoy these cookies and devour them every bit as much as we did. I doubled the batch, and yet, they lasted us only two days.

Have fun making these, and pair them with a nice cup of coffee or hot cocoa.

Italian Cinnamon Cookies recipe

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1 from 1 vote

Italian Cinnamon Cookies

Course Dessert
Cuisine Italian
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 30 cookies
Author Bonnie Hershey, from The Silver Spoon

Ingredients

  • 2 1/4 C All Purpose Flour plus extra for dusting dough/hands
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 2/3 C Granulated Sugar plus 2 TBLSPN for rolling
  • 1 tsp Ground Cinnamon plus 1 TBLSPN for rolling
  • Zest of 1 Lemon
  • 5 TBL Extra Virgin Olive Oil
  • 3 Eggs beaten

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl, whisk together the flour, baking powder and salt.
  • Stir in the sugar, cinnamon, and lemon zest.
  • Make a well in the center and add the oil and eggs. Mix well with a fork, and use your hands at the end to incorporate all the flour.
  • Line a cookie sheet with parchment paper.
  • On a plate, mix together the extra sugar and cinnamon for rolling. Take a spoonful of dough and shape into a ball with your hands. (The balls of dough should be no more than 1-inch in diameter.) Roll each ball into the cinnamon-sugar mixture and place on baking sheet.
  • Flatten the balls slightly before baking.
  • Bake for about 20 minutes or until they turn golden brown on the edges.
  • Cool on a wire rack.

 


4 Comments

r · November 3, 2016 at 6:05 pm

1 star
I don’t consider anything with white flour, sugar or oil, to be a nutritious food for my kids.

    Bonnie | ProvenNutritionForKids · November 4, 2016 at 2:27 am

    Thank you for your feedback, and I agree that these are not necessarily packed with nutrition. However, sometimes we give our kids some fun tasty treats, and these are way better than what you would buy in the store. There are no additives, no cholesterol-heavy butter, no preservatives, and no artificial ingredients. I also use the unbleached more natural white flour for these when a recipe calls for white. So, these are a way better alternative than purchasing cookies that are pre-made in the store. We don’t eat these kinds of snacks all the time, but they are fun to nibble on every once in a while!

Catherine · December 16, 2019 at 8:24 pm

This recipe is completely different than what was in the edition of the cookbook I have. All that was listed in mine was the olive oil, lemon peel, flour and sugar. They were NOT working. So I found this recipe and added the eggs, baking powder and salt. Somehow I think they are still not going to turn out as they were very soggy and sticky, but I do thank you for this updated recipe.

    Bonnie | ProvenNutritionForKids · December 18, 2019 at 10:15 am

    Hey Catherine,
    That’s really strange…there must have been a typo? I’m glad you found this recipe here then. And yes, the dough is very sticky. They do better when you roll the dough balls with floured hands. But they end up still tasting amazing! Let me know how it goes for you!

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