Thin scalloped butter frollini with a baked-on cinnamon-sugar crust and crisp golden edges.
Cinnamon Sugar Frollini
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 145 minutes: 40 hands-on, 45 chilling or resting, 30 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Rolling pin and parchment sheets
- 2-inch scalloped round cutter
- Shallow dish for coating
Thin scalloped butter frollini with a baked-on cinnamon-sugar crust and crisp golden edges.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Rub together the frolla
- 1Rub together the frollaMix flour, dough sugar and salt. Rub in cool butter until crumbly, then add egg and vanilla. Press into a cohesive dough without kneading. Flatten, wrap and refrigerate for 30 minutes.
Cut and coat
- 2Cut and coatRoll between parchment to about 1/4 inch thick. Cut approximately 30 rounds with a 2-inch scalloped cutter, rerolling scraps once. Mix the topping sugar with cinnamon. Press one face of each cutout into the mixture so a thin even layer adheres; distribute any remaining mixture lightly across the tops. Set 15 per lined sheet and chill for 15 minutes.
Bake the sugar crust
- 3Bake the sugar crustHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Bake each sheet separately on the middle rack for 13–15 minutes, allowing 30 minutes total. The edges should be light golden and the surface dry, with cinnamon-sugar crystals still visible.
Cool the fragile cookies
- 4Cool the fragile cookiesLeave each batch on its sheet for 10 minutes, then transfer carefully to a rack for another 20 minutes. Allow the full 30-minute cooling period after the last batch before packing.
Chef’s Science & Pro Tips
Ingredient science
Cinnamon belongs in the measured topping, so the pale interior contrasts with the speckled surface.
Technique & texture
Press the topping onto pliable cutouts before their final chill.
Finishing & serving
Stop at pale gold; a dark sugar crust can taste bitter.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store fully cooled cookies airtight in a cool dry room, away from moist cookies. |
| Refrigeration | Not needed for baked cookies | Avoid condensation that softens the crumb. |
| Raw freezing | Up to 1 month | Freeze wrapped dough airtight; thaw in the refrigerator before shaping and baking. |
| Baked freezing | Up to 1 month | Freeze fully cooled cookies airtight with parchment between layers. |
| Restoring | Before serving | Thaw baked cookies inside the closed container at room temperature. |
Notes
- Cinnamon belongs in the measured topping, so the pale interior contrasts with the speckled surface. Press the topping onto pliable cutouts before their final chill. Stop at pale gold; a dark sugar crust can taste bitter. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Is there cinnamon in the dough?
No. The spice is concentrated in the sugar coating on the top face.
Do these need an egg wash?
No. The topping adheres by pressing it onto the freshly cut dough.
Are these cinnamon knot cookies?
No. They are thin rolled scalloped rounds with no knots and no powdered-sugar finish.
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