Cinnamon Cookies

For an extra-fine aroma, sift the cappuccino powder beforehand to remove any lumps.

If the dough is too soft, chill it for 5 minutes; if it is too crumbly, help it along with a little cold water or a small piece of butter.

This makes the dough easier to roll out later and helps the cookies keep their shape while baking.

If the dough becomes too warm while rolling, place the rolled sheet with the baking paper in the refrigerator briefly.

Dip the cookie cutters in flour from time to time so the cookies release more easily.

They should remain fairly light; keep an eye on the final baking time depending on your oven and the size of the cookies.

Warm they are still soft and more likely to break; they only become firmer once cooled.

For example, powdered sugar, cinnamon-sugar or a thin glaze that complements the cappuccino aroma works well.