Flaxseed Cinnamon Cookies mix the crunchy goodness of flaxseeds (linseeds) with a cozy cinnamon flavor, giving you a tasty snack that's both crunchy and soft. They're a great pick for anyone looking to shake up their cookie routine with something new and delicious.
When you try to bake these cookies, or any cookies, in general, it is not just about mixing ingredients and hoping for the best. Crafting these cookies involves a touch of creativity that goes beyond simply following the recipe. Here are some insights to help you ensure every batch is as delightful as the last.
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Understanding Flaxseeds
Flaxseeds are a great ingredient. They are packed with nutrition, adding fiber, omega-3 fatty acids, and a unique texture to your cookies. Grinding the linseeds slightly before adding them to the dough can enhance their nutritional availability and give your cookies a smoother texture. However, if you love the crunch, keep them whole. It's all about personal preference. I kept them whole.
The Role of Cinnamon
Cinnamon is the soul of this recipe. Its warm, earthy flavor beautifully complements the nuttiness of the linseeds. But not all cinnamon is created equal. For a deeper flavor, consider using Ceylon cinnamon over the more common Cassia variety. Ceylon cinnamon is subtler and more aromatic, elevating the sophistication of your cookies.
Related: Coffee And Cinnamon Brownies
Perfect Pairings
While these cookies are fantastic on their own, pairing them with the right accompaniments can turn a simple treat into an unforgettable snack. Imagine a lazy Sunday afternoon with a plate of linseed cinnamon cookies and a steaming mug of coffee. Black tea with a hint of spice or even a herbal tea can complement the cookies. And for the little ones, or if you're just feeling nostalgic, a glass of milk is a classic choice that never fails.
Expert Tips
- Chill the Dough: If you find your cookies spread too much, try chilling the dough for 30 minutes before baking.
- Room-Temperature Ingredients: Eggs and butter should be at room temperature for a smooth, even mix.
- Watch the Oven: Oven temperatures can vary, so keep an eye on your cookies around the 12-minute mark. They should be golden around the edges but still soft in the middle.
Storing the cookies
For Fresh Cookies: Keep them in an airtight container at room temperature for up to two weeks.
Freezing Dough: Freeze dough balls on a sheet, then transfer them to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time.
Freezing Baked Cookies: Store baked cookies in a single layer in a freezer-safe bag or container for up to 3 months. Thaw them at room temperature or give them a quick warm-up in the oven or microwave.
Share the Love
Flaxseed Cinnamon Cookies make excellent gifts. Wrap a few in a cellophane bag tied with a ribbon for a thoughtful, homemade present.
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📖 Recipe
Flaxseed (Linseed) Cinnamon Cookies
Ingredients
- 1 ¼ cups unsalted butter at room temperature
- 1 ½ cups brown sugar
- 4 large eggs
- 2 tablespoons vanilla extract
- 3 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 ½ cups whole linseeds (flax seeds)
- Optional: Instead of flaxseed feel free to use other seeds, cereals or dried fruits you like.
Instructions
- Preheat oven to 350F/180C.
- In a medium bowl, using a hand electric mixer, cream butter with brown sugar together until light and fluffy.
- Incorporate the eggs one by one.
- Add vanilla.
- In a different bowl, mix flour, baking soda, salt, and cinnamon.
- Combine the mixture of flour with the mixture of butter.
- Add the linseeds and mix well.
- Cover a baking sheet with parchment paper and drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet.
- Bake the cookies for about 15 minutes. Let them cool for 5 minutes on the baking sheet before removing them to a cooling rack.
- The cookies will keep fresh for about two weeks in an airtight container.
Notes
- Chill the Dough: If you find your cookies spread too much, try chilling the dough for 30 minutes before baking.
- Room-Temperature Ingredients: Eggs and butter should be at room temperature for a smooth, even mix.
- Watch the Oven: Oven temperatures can vary, so keep an eye on your cookies around the 12-minute mark. They should be golden around the edges but still soft in the middle.
- Keep Fresh Cookies: Store in an airtight container at room temperature. They'll stay fresh for up to two weeks.
- Freezing Dough: First, freeze dough balls on a sheet. Then, move them to a freezer bag. They're good for 3 months. When ready, bake straight from the freezer, just add an extra 1-2 minutes to your bake time.
- Freezing Baked Cookies: Lay them out in a single layer in a freezer-safe container. They'll last for 3 months. To enjoy, thaw at room temperature or quickly warm them in the oven or microwave.
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