Cinnamon Twists from OrnaBakes.com

Orna

Crispy, delicious, low fat cookies you can make in any shape. Adapted from Norene Gilletz

Prep Time 30

Cook Time 15

Total Time 45

Servings 48

3 large or extra-large eggs room temperature
1 cup (200g) granulated sugar or brown sugar lightly packed
½ cup (110g) canola oil
3 cups (390g) all-purpose flour plus more for rolling
2 teaspoons baking powder
¼ teaspoon kosher salt
cinnamon sugar: 1/3 cup (67g) granulated sugar mixed with 1 tablespoon ground cinnamon in a wide, shallow bowl

Preheat oven to 325° F (160° C) CONVECTION or 350° F (180° C) REGULAR. Line two baking sheets with parchment paper—cut to fit.
In a medium bowl, whisk the flour, baking powder, and salt to combine; set aside.
In a large bowl, whisk or use a flexible spatula to combine the eggs, sugar, and oil.
Add the flour mixture; mix with a flexible spatula or wooden spoon just until the flour disappears. (Do not over-mix or the cookies will be tough.) Cover and refrigerate the dough for 20 - 30 minutes to make it easier to work with.
Use a small cookie scoop to portion about a tablespoon of dough. Place on a lightly floured counter (I love using my dough mat) and gently roll with your fingers into a pencil-thin rolls about 5 inches (12 centimeters) long. (They will puff up quite a bit, so don't make them too thick.)
Coat in cinnamon sugar and shape into figure 8's, alphabet letters, or whatever shape your mini-baker desires!
Place 1- inch (2 1/2 centimeters) apart on prepared baking sheets. Bake for 10 - 15 minutes until golden and crisp, depending on the shape and thickness of the cookies.
Transfer the parchment to wire racks after 2 minutes and allow to cool completely. (If you can wait that long!)
Place in an air tight container or zip top bag for 7 days or freeze for 3 months. (They will never last this long but just in case ? )