Cinnamon Honey Tuile Cookies
When we can bake something unexpected with staple pantry ingredients, standard baking equipment, and a little creativity, I feel like we’ve hit the jackpot! Cinnamon Honey Tuile Cookies are a prime example! Having this recipe in your cookie arsenal is going to give you tons of options, especially when you’re looking for something just a little extra special!
Tuile, pronounced “tweel”, cookies can be many things – a serving vehicle or utensil, filled or stuffed, a textural component or for garnish! The best thing is that since they aren’t sold in stores, they are totally unique. But don’t worry – that doesn’t mean they are hard!
What is a Tuile Cookie…
This French classic is a thin, crispy, sweet cookie that is baked, then immediate shaped. Traditionally, it was shaped by laying it over a rounded object like a rolling pin, which gave it a “tile-like” shape that it’s named for. (Tuile = “tile” in French.)
Almond tuiles are the classic flavor, but through time it has taken on new shapes, flavors, uses, and can even toggle between sweet and savory! I’m adding a familiar honey and cinnamon combo to my version, but you can use most any extract, spices, zest, and flavorings that you can think of!
What to Use Shaped Cookies for…
FILLED & STUFFED: Tuile cookies are a dessert maker’s dream because they are so versatile in flavor and shape! They can be filled or stuffed with mousse, pastry cream, even ice cream! That can even be dipped in chocolate after baking
TEXTURE: They pair well with creamy and soft textured desserts, because of the crunchy contrast they provide. You might find on top of a cupcake or sticking out of a dessert shooter!
EDIBLE VEHICLE & UTENSILS: You’ll often see tuiles as the base of a dessert shaped into a bowl or plate, or on top as an edible spoon or scoop. They can be shaped into a cone, cup, tube and more.
VISUAL APPEAL: This can add a major wow factor to the appearance of your dessert! A cheesecake is delicious and impressive, but it can be a little flat and two dimensional. Topping it with a swirly cookie gives height and dimension to your cheesecake!
Recipes To Use With Tuiles
- Blueberry Cheesecake Mousse
- Lemon Curd
- Caramel Bacon Dip
- Apple Pie Pastry Cream
- Cheesecake Mousse with Strawberry Crumble
Baking Tuile Cookies…
Tuile cookies can be made free hand or with a stencil, and in any shape you want! For free-handed cookies, you must spread the batter very thin – no more than 1/16″, and as evenly as possible. This is how I do it:
With a stencil, an offset spatula helps spread the cookie evenly, giving you precise and consistent shapes! I made one out of a plastic divider I had laying around. Here’s a great tutorial for making your own tuile stencil.
Tips for Shaping Tuiles…
Tuiles have to be shaped quickly. I work with the darkest ones on the pan first, since they will start to harden first. Within 5-10 seconds of being molded, they become crisp. I recommend baking no more than four to six cookies at a time. If the last one or two start to harden before you get it shaped, pop it back in the oven for 20-30 seconds to soften, then shape.
I was able to speed the whole process up by removing the silpat off the hot tray, and laying it directly on my counter. Within a minute or two, it was cooled down and I was able to spread another batch on, then trasnfer it back to the pan to bake on. This way, there’s no need to wait for the pan to cool down!
How would you use these cinnamon honey tuile cookies? What would you serve them with? How would you shape them? Share your ideas with us in the comments below!
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Cinnamon Honey Tuile Cookies
Ingredients
- 40 grams confectioner's sugar
- 30 grams salted butter room temperature
- 30 grams egg whites room temperature
- 35 grams all purpose flour sifted
- 1/4 teaspoon ground cinnamon
- 5 grams honey
Instructions
- In small mixing bowl, cream butter and sugar with hand held mixer.
- Mix in egg white until completely mixed in.
- Add cinnamon and honey, mix well.
- Pour flour into sifter over mixing bowl, and add to butter mixture. Combine.
- Refrigerate for at least 1 hour. Can be held in refrigerator for up to 5 days.
- Preheat oven to 350 degrees.
- If using a stencil, place stencil onto silpat or parchment paper, spread batter over stencil with offset spatula to make 4-6 cookies, then peel away stencil. If free-handing, spoon about 1/2 teaspoon of batter per cookie, onto silpat or parchment paper and use back of spoon to spread into desired shape, ensuring it's not more than 1/16" thick. Make 4-6 cookies at a time.
- Bake 7-9 minutes, or until light to medium golden brown. Thickness will affect your total bake time.
- Remove from oven and quickly remove from pan and lay over rounded object (rolling pin, wine bottle, drinking glass, etc.). If the last one or two start to harden before they are shaped, pop them back in the oven for about 30 seconds, then quickly shape.
- With potholder, remove silpat from baking pan to counter, to cool. Once cool (a minute or two) begin process again, then place entire silpat back on to hot sheet pan and bake immediately.
Notes
- The thicker you spread the batter, the longer it will take to bake, and could make it harder to shape. Try to keep them very thin.
- Cookies will harden within 5-10 seconds after being removed from pan and molded, so act quickly!
I am so excited to try these! They’ve been on my radar for awhile now 😀
How fun! We’d love to know how the turn out for you!
I was wondering how you shape them. Now I know!
Yes, so easy, right?! Stay tuned because I’m sharing 4 ways to shape them later this week! 😁