Welcome to a delightful journey into Eastern European baking with these Tvorog and Cinnamon Cookies! If you've never baked with tvorog before, you're in for a treat. Tvorog is a fresh, tangy farmer's cheese that gives these cookies an incredibly tender, almost cake-like texture and a subtle, pleasant tang. Paired with the warm, comforting spice of cinnamon and a sweet, crunchy sugar coating, these cookies are simple, rustic, and utterly irresistible. They are a staple in many households for their simplicity and heartwarming flavor, perfect for a cozy afternoon with a cup of tea.
Tvorog and Cinnamon Cookies
Ingredients for Tvorog and Cinnamon Cookies
- 100 g tvorog (farmer's cheese, or dry curd cottage cheese)
- 100 g butter
- 100 g all-purpose flour
- 100 g rice flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla powder
- 50 g granulated sugar (plus extra for coating)
- 1-2 teaspoons ground cinnamon
How to Make Tvorog and Cinnamon Cookies
Place the tvorog in a bowl.
Add room temperature softened butter to the tvorog.
In a separate bowl, mix the dry ingredients.
Place the tvorog (a type of farmer’s cheese, similar to dry curd cottage cheese) in a bowl. If it has noticeable lumps, I recommend pressing it through a fine-mesh sieve.
Add room temperature softened butter to the tvorog. It’s best to take these ingredients out of the refrigerator in advance so they warm up, making the dough easier to mix. Mash the butter and tvorog together with a fork until you have a uniform mass.
In a separate bowl, combine the dry ingredients. Add the all-purpose and rice flours, vanilla powder, and baking powder. Whisk the ingredients together or sift them through a sieve to ensure the baking powder and two types of flour are evenly distributed.
Pour the dry ingredients into the bowl with the butter and tvorog.
Pour the dry ingredients into the bowl with the butter and tvorog mixture.
Add fine white sugar or powdered sugar.
Quickly mix the dough.
Divide the chilled dough into 12 equal pieces using a measuring spoon or kitchen scale.
Add fine white sugar or powdered sugar. You don’t need much sugar in the dough itself, as these cookies are coated in sugar, which provides plenty of sweetness for our taste buds.
Quickly mix the dough. You can also use a food processor with a dough hook attachment, adding the ingredients one by one into the bowl.
Wrap the finished dough in plastic wrap and chill in the refrigerator for 30 minutes. You can also leave it for up to 2 hours or freeze it for later use. Divide the chilled dough into 12 equal pieces using a measuring spoon or a kitchen scale.
In a small bowl, pour a tablespoon of sugar. Add a teaspoon of ground cinnamon and mix.
In a small bowl, add a tablespoon of sugar. Add a teaspoon of ground cinnamon and mix well.
Place the flattened dough disk into the sugar and cinnamon mixture on one side, and press down.
Fold the disks in half, with the cinnamon side in.
Arrange the cookies on the baking sheet, spaced apart.
Roll a piece of dough into a ball, then flatten it into a disk about half a centimeter thick. Press one side of the disk into the sugar and cinnamon mixture.
Coat all the cookies this way. Fold the disks in half, with the cinnamon side facing inward. Press the top with a fork to create a shell-like pattern. Add a little more sugar and cinnamon to the bowl and dip the top of the cookie into the mixture.
Line a baking sheet with parchment paper. Arrange the cookies on the sheet, leaving space between them. Don’t place them too close, as the dough contains baking powder and will expand during baking.
Place the baking sheet in the middle of the preheated oven. Bake for 16-17 minutes until light golden brown.
Preheat the oven to 180°C (350°F). Place the baking sheet in the middle of the preheated oven. Bake for 16-17 minutes until light golden brown. After 8 minutes, rotate the baking sheet 180 degrees to ensure even baking.
The cookies store well in a basket for 1-2 days without going stale.
Remove the finished cookies from the baking sheet and let them cool on a wire rack. These cookies store well in a cookie jar for 1-2 days without going stale. If you want to keep them longer, transfer them to a glass or tin container.
And there you have it—a batch of wonderfully soft and fragrant Tvorog and Cinnamon Cookies, ready to be enjoyed! These treats are best served warm from the oven with a glass of cold milk or a hot cup of tea, but they remain delicious for days. Don't hesitate to experiment with other spices like cardamom or a pinch of nutmeg in your sugar coating for a different twist. We hope this recipe brings a touch of warmth and comfort to your kitchen. Happy baking!
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