A recipe for Raivas (Portuguese Cinnamon Cookies)! These fun, irregularly-shaped cookies are crisp with a light cinnamon flavor perfect for pairing with coffee.
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Raivas are cinnamon butter cookies from Aveiro in the Centro Region of Portugal. Translating literally to “rage” in Portuguese, these Raivas are supposedly named due to having to roll out and shape each individual piece. I will say from experience that they work equally well for stress baking to relieve such emotion.
These cookies have a nice cinnamon flavor without being overly sweet. The crisp, buttery texture is perfect for dipping into coffee or tea (the kids also enjoy them with hot chocolate).
The dough comes together with minimal effort and just a handful of ingredients. Diced, chilled butter is blended with sugar, then eggs one at a time. Mix in the flour, cinnamon, and salt just until the dough comes together without any streaks. Overworking the dough will cause it to toughen. If the dough is too sticky or difficult to handle, wrap and refrigerate for 1-2 hours.
On a lightly floured surface, divide the dough into 18 pieces and roll each piece into a long rope. Make the rope as thin as possible without tearing. You can either bring together each end of the rope, then crinkle the cookie inward or curve the rope around in your favorite pattern. A couple of recipes I came across in Portuguese mentioned the shape is similar to a clumsy or awkward flower.
Arrange the assembled Raivas on the baking sheets about an inch (2.5 cm) apart and bake until golden and firm to touch, about 15 minutes. Store the cookies in an airtight container for up to 1 week after cooling to room temperature.
Looking for more Portuguese recipes?
- Cogumelos Marinados com Bacon (Portuguese Marinated Mushrooms with Bacon)
- Encharcada (Portuguese Soaked Eggs)
- Filhós à Alentejana (Portuguese Crispy Orange-Flavored Alentejo Pastries)
Raivas (Portuguese Cinnamon Cookies) Recipe
Adapted from A Baker’s Tour
Raivas (Portuguese Cinnamon Cookies)
- 5 tablespoons (75 grams) unsalted butter chilled and diced
- 1/2 cup (110 grams) granulated sugar
- 3 large eggs
- 2 1/2 cups (315 grams) all-purpose flour
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350˚F (180˚C) and set a rack in the center of the oven. Line two baking sheets with parchment or lightly grease.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, beat together the diced butter and sugar until blended. Beat in the eggs, one at a time.
- Mix in the flour, cinnamon, and salt until a smooth dough comes together. Do not overwork.
- On a lightly floured surface, divide the dough into 18 equal pieces.
- Roll one piece into a long, thin rope (about 20 inches, 51 cm long). Crinkle together the rope on a flat surface to create an irregular, squiggly pattern. One recipe I came across in Portuguese likened the shape to an "awkward flower." Place on the prepared baking sheet and repeat with remaining pieces, arranging them about 1 inch (2.5 cm) apart.
- Bake in preheated oven until golden and firm, about 15 minutes. Let cool to room temperature on wire racks, then store in an airtight container for up to one week. Serve with coffee.