Butter and Cinnamon Cookies | Crispy and Aromatic Delight

Sift the white flour together with the whole wheat flour, cinnamon, and powdered sugar into a large bowl. Add the softened butter and knead everything until you get a homogeneous and slightly sticky dough. Form the dough into a ball, wrap it in food film, and leave it in the refrigerator for at least two hours (or even overnight) to firm up.

On a lightly floured work surface, gently knead the cold dough and roll it out into a sheet about 5 mm thick. If you have a patterned rolling pin, roll it over the dough at the end. Cut out circles with a diameter of 6 cm using a cookie cutter or a glass. If you have cookie stamps, you can use them now, as the dough retains its pattern well after baking. Place the cookies on a baking tray lined with baking paper, leaving small spaces between them.

Bake the cookies in the preheated oven at 180°C for about 10 minutes. After baking, let them rest on the tray for 5 minutes, then transfer them to a wire rack to cool completely.