Lao-style Cinnamon Sugar Cookies

Ingredients

In this Lao-inspired adaptation, we incorporate traditional Lao spices like lemongrass and galangal to infuse the cookies with a unique flavor profile. These spices add a subtle yet distinct taste that complements the warm and comforting aroma of cinnamon. The Lao-style cinnamon sugar cookies offer a fusion of Dutch and Lao cuisines, creating a delightful treat that showcases the best of both worlds. We alse have the original recipe for Arnhemse meisjes, so you can check it out.

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 2 ½ cups (315g) all-purpose flour 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon finely chopped lemongrass 1 tablespoon finely chopped lemongrass
• 1 teaspoon grated galangal 1 teaspoon grated galangal
• ¼ cup (50g) granulated sugar (for coating) ¼ cup (50g) granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating) 1 teaspoon ground cinnamon (for coating)

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 18g, 9g
• Protein: 2g
• Fiber: 0.5g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, ground cinnamon, chopped lemongrass, and grated galangal.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. 6.
   In a small bowl, combine the ¼ cup of granulated sugar and 1 teaspoon of ground cinnamon for the coating.
7. 7.
   Roll the cookie dough into small balls, approximately 1 inch in diameter. Roll each ball in the cinnamon sugar coating mixture until evenly coated.
8. 8.
   Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. 9.
   Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
10. 10.
    Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Lemongrass — Finely chop the tender part of the lemongrass stalk, discarding the tough outer layers. For a milder flavor, you can use dried lemongrass powder as a substitute.
• Galangal — Grate the fresh galangal root using a fine grater. If fresh galangal is not available, you can use dried galangal powder as a substitute.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cardamom to the cookie dough.
• If you prefer a stronger cinnamon flavor, increase the amount of ground cinnamon in the coating mixture.
• To achieve a softer texture, slightly underbake the cookies and allow them to cool completely on the baking sheet.

Serving advice

Serve these Lao-style cinnamon sugar cookies as a delightful treat alongside a cup of Lao tea or coffee. They are perfect for enjoying during afternoon tea or as a sweet snack any time of the day.

Presentation advice

Arrange the Lao-style cinnamon sugar cookies on a decorative platter or in a cookie jar. Dust them with a sprinkle of powdered sugar for an elegant touch. Serve them alongside a pot of Lao tea or coffee for a visually appealing and delicious presentation.