300 g of wheat flour,

200 g of butter,

100 g of powedered sugar,

1 egg,

2 yolks,

2 teaspoons of cinnamon, 

a pinch of salt.



To make your cookies taste special, you can replace cinnamon with your favourite spices, grated lemon or orange peel. 1-2 spoons of flour can be replaced by cocoa and some milled nuts can be added. Try different variations and you will definitely find your favourite taste.


Dough Cooking


Whip butter with powedered sugar.

Add yolks, salt, spices and sieved flour and knead the dough.


Important! The dough should not be very tight but keep the shape well without spreading out. You can regulate the amount of flour depending on the dough thickness.


If the dough crumbles and cannot be rolled into a ball, you have put too much flour. It will be difficult to put a pattern on it, and the cookies will be too tough.


Knead the dough with hands until it becomes a homogeneous mass but not longer.


Wrap the dough into a film and put it into the refrigerator for 30 minutes.


Pattern Making


Roll out a part of the dough into a thin layer of 5 mm.


Try to make the layer even, otherwise you can cause your cookies to become dark or even burn in the places where the dough has been too thin.


While rolling, sprinkle flour over the dough and turn it over so that the dough does not stick to the table.


The rolling pin may stick to the places where the dough is wet. Powder the layer with flour and carefully spread it by hand to avoid wet places.


Press the dry rolling pin into the dough to make the pattern completely print on it.


Cut out the figures and put them with a knife on a baking tray covered with parchment paper.


Cookies baking


Place the tray into a well-warmed oven (up to 200 ° C) and bake for 5-7 minutes. The exact time depends on your oven’s baking specifics, the thickness of cookies and the baking tray.


Do not leave the cookies in the oven for a long time and focus on the rosy color and delicious smell.


Bake with pleasure!