Cinnamon Sugar Cookies with Crème Fraîche Ganache

24 servings
30 min prep time
50 min total time

Dunk these simple cinnamon sugar cookies into a warm chocolate crème fraiche ganache for a fun dessert to share. A riff on a pie crust cookie, this easy recipe doesn’t even require a mixer. So, if you’re short on time and are looking for something that tastes good, and isn’t complicated, these little cinnamon sugar cookies are just the thing.  They’re great on their own or dunked in a bit of chocolate for an extra treat.


2 cups all-purpose flour

1 teaspoon salt

1 cup (8 ounces) Vermont Creamery Unsalted Cultured Butter - 82% Butterfat softened

1 cup Vermont Creamery Crème Fraîche

1/2 cup sugar

2 teaspoons ground cinnamon

1/2 cup chopped dark chocolate

1/2 cup Vermont Creamery Crème Fraîche


  • STEP 1

    Heat oven to 350°F.  Line cookie sheet with parchment paper; set aside.

  • STEP 2

    Combine flour and salt in medium bowl.  Cut in softened butter until dough forms pea size pieces. Spoon 1 cup crème fraiche into dough; stir to combine. Gently knead, adding up to 1 tablespoon water, if needed, to bring dough together.

  • STEP 3

    Roll out dough on lightly floured surface to 1/4-inch thickness.  Cut with leaf-shaped cookie cutters. Place onto prepared cookie sheet.  Bake 7-9 minutes or until the edges are lightly browned.

  • STEP 4

    Combine sugar and cinnamon in small bowl. Gently toss still warm cookies into sugar mixture to coat well. Let cool completely on sheet of waxed or parchment paper.

  • STEP 5

    Place chopped chocolate into small bowl; set aside.

  • STEP 6

    Heat 1/2 cup crème fraiche in small saucepan over medium-high heat until almost simmering. Pour crème fraiche over chopped chocolate; stir until chocolate is melted. Serve warm ganache sauce immediately alongside cinnamon-sugar dusted cookies.