Description
This classic Cinnamon Cookie Recipe delivers soft, chewy cookies infused with warm cinnamon flavor and a delightful cinnamon-sugar coating. Perfect for cookie lovers seeking a cozy, aromatic treat, these cookies combine simple pantry ingredients with an optional twist of cinnamon chips or nuts for added texture.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Optional
- ½ cup cinnamon chips or chopped nuts
Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Cream Wet Ingredients: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes light and fluffy. Add in the egg and vanilla extract, mixing thoroughly until fully incorporated.
- Combine Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing. If desired, fold in cinnamon chips or chopped nuts at this stage for extra flavor and texture.
- Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes to help the cookies maintain their shape during baking.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, combine the cinnamon and granulated sugar to create the cinnamon sugar coating.
- Shape and Coat: Roll the chilled dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture, then place them about 2 inches apart on the prepared baking sheet.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set and lightly golden but the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a crunchier cookie, bake an additional 1-2 minutes but avoid overbaking to maintain softness.
- Chilling the dough for longer than 30 minutes will improve dough handling and flavor development.
- Substitute cinnamon chips with white chocolate chips for a sweeter variation.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
