Here’s an update to an old recipe that’s all but forgotten. After doing an online search, I only found two sources. Perhaps it’s too time-consuming for today’s modern recipes, or some readers are turned off by gluten and dairy ingredients. But there’s nothing like the taste of real butter for those that want a taste of retro-style baking.

In my family, my aunt used to make these cookies every Christmas. Then my mom and I made them many years after that. Depending on who you talk to the name for this recipe varies from Swedish cinnamon sticks to cinnamon stick cookies. The dough was rolled as thick as your finger and cut into 2-inch lengths.

These cookies are now in a new smaller size using consistent measurements for even cooking. They are sure to taste great with a hot beverage or a nice cold glass of milk. This small size allows one ball of dough to go further by increasing the number of cookies from about 4 dozen to 6 dozen.

Cinnamon Cookie Bites Recipe

Preheat oven to 350 degrees.

Ingredients

• 2 sticks unsalted butter, softened (1 cup)
• 1/3 cup granulated sugar
• 1 tsp vanilla
• 2 cups all-purpose flour

Topping for cookies

• ½ cup sugar
• 2 tsp cinnamon

Directions

Using a stand mixer with the paddle attachment, cream butter, sugar, and vanilla until smooth and small peaks form. Don’t overmix. Then gradually add flour. Mix until it forms a ball. If the ingredients don’t stick together completely, knead it by hand a couple of times to form a smooth ball of dough. Wrap the dough in plastic wrap and then tinfoil. Refrigerate for 2-3 hours until dough firms up or overnight. Mix sugar and cinnamon in a separate mall bowl.

If the dough was in the refrigerator overnight, it might need to sit out for a while before working with it. While the dough is still chilled but moldable, take a butter knife and cut the ball in half, then in half two times more until there are eight pieces of dough. Roll the dough into a long tube 3/4 inch thick. Use the knife to cut the tube into 1-1/2-inch lengths.

Bake for 10-12 minutes until the tops are lightly golden and the bottoms are golden brown. Let cookies cool down slightly. While still warm to the touch, roll the cookies into the cinnamon sugar mixture. Makes about 6-7 dozen.

Dietitian Tips:

• Dough that’s too warm before it goes into the oven will result in flat cookies. Rolling the dough also works better when it’s chilled. Cover and place the warm dough back into the fridge for about 15-30 minutes before rolling or baking.
• If you want to use Crisco, switch out 1 stick of butter for 1 stick of Crisco plus 2 Tbs water.
• For fewer cookies, roll them into 1-inch tubes and cut them into 2.5-inch lengths. They might need to bake for up to 15 minutes. Yield will be about 4.5 dozen.