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Polish Cinnamon Cookies Recipe - Ciasteczka Cynamonowe


Polish Cinnamon Cookies or Ciasteczka Cynamonowe

Polish Cinnamon Cookies or Ciasteczka Cynamonowe

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Polish cinnamon cookies or ciasteczka cynamonowe (chahss-TETCH-kah sin-ah-maw-NAW-veh) requires that the dough mature or ripen for 12 hours before rolling and cutting into desired shapes. They are egg-washed before baking to produce a glaze. If desired, sprinkle with cinnamon-sugar or colored sugars. Here are more Polish Christmas Cookie Recipes.

Here is a larger photo of Polish Cinnamon Cookies.

Prep Time: 30 minutes

Cook Time: 30 minutes

Dough must be refrigerated: 12 hours

Total Time: 13 hours

Yield: About 50 Polish Cinnamon Cookies


  • 6 ounces (1 1/2 sticks) softened butter
  • 1 cup sugar
  • Zest of 1/2 lemon
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 large egg yolk mixed with 1 tablespoon water for glaze
  • Cinnamon sugar (optional)


  1. In a large bowl, cream together butter and sugar. Mix in zest and 2 eggs. In a separate medium bowl, whisk together flour, baking powder, and cinnamon. Add to butter mixture mixing until a stiff dough results. Wrap dough in plastic wrap and refrigerate 12 hours or overnight.

  2. Heat oven to 350 degrees. On parchment-lined baking sheets roll out dough 1/4-inch thick and cut with cookie cutters into desired shapes, leaving 1 inch between cookies. Stars and crescent moons are nice. Remove scraps and brush shapes with egg-yolk glaze and bake about 15 minutes or until lightly golden around the edges but not brown. If desired, sprinkle glazed cookies with cinnamon sugar before baking. Cool completely on a wire rack. Repeat with remaining dough. Store in an airtight container.
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