Biscotti alla cannella senza latticini

Ingredienti

• 1/4 cup sugar
• 3/4 teaspoon ground cinnamon
• 2 1/8 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup dairy-free buttery sticks
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract

Preparazione

1. 1

   Preheat your oven to 350ºF and line baking sheets with parchment paper.

2. 2

   To make the cinnamon sugar, whisk together the 1/4 cup sugar and 3/4 teaspoon cinnamon in a small bowl.

3. 3

   To make the cinnamon cookies, whisk together the flour, 1 1/2 teaspoons cinnamon, baking soda, and salt in a medium bowl.

4. 4

   In a mixing bowl, cream the buttery sticks, brown sugar, and 1/4 cup sugar with a hand mixer or stand mixer until a little fluffy and the sugar is dissolved, about 2 minutes.

5. 5

   Add the egg and vanilla to your mixing bowl and beat until combined.

6. 6

   Add the flour mixture and stir until combined.

7. 7

   The dough will be a little sticky, but you should still be able to shape it and loosely roll it. If it's too sticky, refrigerate it for 30 minutes to an hour.

8. 8

   Scoop a level tablespoon of dough, and roll it into a ball (about 1-inch diameter). Roll the cookie dough ball in the cinnamon-sugar mixture to coat, and place it on a prepared baking sheet. Repeat with the remaining dough, spacing the dough balls about 2 inches apart. The dough does spread as it bakes.

9. 9

   If you have leftover cinnamon-sugar mixture, you can double roll some of the balls, or sprinkle it on the cookie dough.

10. 10

    Bake the cookies for 8 to 10 minutes or until puffed, and no longer shiny on top, but not fully set. They will deflate when you remove them from the oven. Do not overbake them if you want chewy cookies.