Cinnamon Butter Cookies | Fragrant and Crumbly Homemade Pastry

Sift the flours together with the cinnamon and powdered sugar. Add the soft butter and knead the mixture into a smooth, slightly sticky dough. Form it into a ball, wrap it in cling film, and let it rest in the refrigerator for at least two hours, or even overnight.

Lightly knead the chilled dough with your hands on a floured surface, then roll it out to about 5 mm thick. If you have a decorative rolling pin, roll it over the dough at the end. Cut out circles with a diameter of 6 cm. If you don't have a decorative rolling pin, you can also use a cookie stamp; the dough will retain the pattern nicely after baking. Place the discs on a baking sheet lined with parchment paper, leaving a little space between them.

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