Description
This classic cinnamon cookie recipe features soft, chewy cookies coated in a delightful cinnamon-sugar mixture. Perfectly spiced with ground cinnamon and optionally enriched with cinnamon chips or nuts, these cookies offer a warm, cozy flavor and a tender texture. Ideal for holiday baking or any time you want a comforting sweet treat.
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. Set this dry mixture aside for later use. In a large mixing bowl, cream the softened unsalted butter with granulated and brown sugar until the mixture is light and fluffy. Then, add the large egg and vanilla extract, mixing well until fully combined.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing. If you choose, fold in the cinnamon chips or chopped nuts gently to incorporate them evenly.
- Chill the Dough: Cover the dough tightly and refrigerate it for at least 30 minutes. This chilling step helps the cookies maintain their shape and improves the texture when baked.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup. In a small bowl, combine the granulated sugar and ground cinnamon for the rolling coating.
- Shape and Coat: Using your hands, roll the chilled dough into 1-inch balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated to give a sweet, crunchy exterior. Place the coated dough balls onto the prepared baking sheet, spacing them approximately 2 inches apart to allow spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and slightly golden, while keeping the centers soft. Once done, allow the cookies to cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely. This resting time enhances texture and prevents breakage.
Notes
- For extra flavor and texture, add cinnamon chips or chopped nuts to the dough.
- Do not overmix the cookie dough to keep the cookies tender.
- Make sure to chill the dough well to prevent excessive spreading during baking.
- If you prefer crispier cookies, bake for an additional 1-2 minutes, watching closely to avoid burning.
- Store cookies in an airtight container at room temperature for up to one week.
