Zemel cookies are buttery, crumbly cookies with a crisp cinnamon-sugar topping. The dough is rolled into one sheet, scored into diamonds, and baked until golden, then cut along the scored lines while still slightly warm.

Made with simple pantry ingredients, these cinnamon-sugar cookies are lovely alongside a cup of coffee or tea. There is no need to shape each cookie individually: rolling and scoring the dough keeps the preparation straightforward.

Zemel Cookies with Cinnamon Sugar

Bake time: About 20 minutes
Oven temperature: 355°F (180°C)
Yield: Varies depending on the size of the cookies

Ingredients

For the dough

• ½ cup plus 2½ teaspoons butter, softened (125 g)
• ½ cup plus 1 tablespoon plus 2 teaspoons granulated sugar (120 g)
• 1 egg
• 2 cups plus 2 tablespoons plus 2 teaspoons all-purpose flour, spooned and leveled (260 g)
• A pinch of salt

For the cinnamon-sugar topping

• 2 tablespoons plus 1 teaspoon granulated sugar (30 g)
• 1 teaspoon ground cinnamon

How to Make Zemel Cookies

1. Prepare the oven. Preheat the oven to 355°F (180°C). Cut a piece of parchment paper to fit your baking sheet.
2. Beat the butter and sugar. In a mixing bowl, beat the softened butter with the 120 g of sugar until combined. Add the egg and beat until smooth.
3. Make the dough. Add the flour and a pinch of salt. Mix until a soft dough forms, working it only as much as needed to bring it together.
4. Roll out the dough. Roll the dough directly on the parchment paper into an even sheet about ⅜ inch (1 cm) thick.
5. Add the topping. Mix the remaining 30 g of sugar with the cinnamon. Sprinkle evenly over the surface of the dough.
6. Score into diamonds. Use a knife to score the dough into diamond shapes without cutting all the way through. Keep the scored dough together as one sheet.
7. Bake. Carefully slide the parchment paper and dough onto the baking sheet. Bake for about 20 minutes, until the surface is golden and the edges are lightly browned.
8. Cut and cool. Let the baked dough cool slightly, then cut all the way through along the scored lines to separate the cookies. Allow them to cool completely before serving.

Tips for Neat, Crumbly Cookies

• Use softened butter, not melted butter, to keep the dough easy to handle.
• Roll the dough to an even thickness so the center and edges bake at a similar rate.
• Score the shapes before baking, then finish cutting while the cookies are still slightly warm. Waiting until they are completely cold can make them more likely to crumble.
• Spread the cinnamon sugar evenly so every cookie gets a crisp, sweet topping.

How to Store

Let the cookies cool completely, then keep them in an airtight container at room temperature. Place parchment between layers if needed to protect the cinnamon-sugar tops.