Cinnamon Crescent Cookies

Cinnamon Crescent Cookies – they’re cinnamony, crunchy, a breeze to make, and incredibly delicious. 😋

This recipe has been getting loads of clicks on the blog for weeks now. Well, cinnamon is always a hit, isn’t it? 😍

For 80 pieces, here’s what you’ll need:

For the Dough:

• 1/4 cup (60g) soft butter
• 1/4 cup (60g) cream cheese, at room temperature (drain any whey)
• A pinch of salt
• 1/2 cup (90g) sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• 1 2/3 cups (200g) all-purpose flour

For the Filling:

• 2 3/4 tablespoons (40g) very soft butter
• 5 teaspoons ground cinnamon
• 1/3 cup (70g) fine sugar
• 1 packet of vanilla sugar

You’ll also need:

• 1 egg yolk
• 1 teaspoon milk

Here’s how it’s done:

1. Preheat your oven to 180°C (356°F) on the convection setting. Line two baking sheets with parchment paper.
2. For the dough, knead a shortcrust pastry from the ingredients listed above. Chill it until you’re ready to use it.
3. For the filling, mix the butter, cinnamon, sugar, and vanilla sugar until smooth.
4. Divide the dough into 5 equal parts. Roll out each piece to about 2-3mm thick, approximately the size of a dessert plate. Spread them with the sugar-cinnamon mixture, leaving about 1cm at the edge.
5. Cut each circle into 16 “pie slices” using a pizza cutter. Roll them up tightly from the long side and place them on a baking sheet lined with parchment paper.
6. Whisk the egg yolk with milk and brush the crescent cookies with it.
7. Bake in the preheated oven for about 8-10 minutes until they turn golden. They should still be slightly soft. If you bake the crescent cookies for too long, they might end up pretty hard or the filling might ooze out while baking. Take them out of the oven and let them cool on a wire rack.
8. Once they’re cooled, store them airtight.

Tip: I recommend baking 2-3 crescent cookies as a test because every oven behaves differently. Enjoy!