These homemade Cinnamon Cookies are soft on the inside with a rich, buttery flavor and a slight crispy crunch.
Here in New Jersey we don't have a Publix supermarket. So when we go to Florida, my girls would always get two things: fried chicken and toffee cookies.
I set out to make them myself one day recently; however, after I had gathered all ingredients I realized I had cinnamon chips and not toffee bits. Cinnamon Cookies it is!
These cookies are FANTASTIC and personally I like them better. After all, doesn't everything taste better with cinnamon?
The cookies are crisp on the outside, soft on the inside with a secret ingredient to make them a little crunchy too.
Let me tell you, these Cinnamon Cookies did not last long at all they were THAT good!
This recipe makes 42 cookies; which can be stored in an airtight container at room temperature for 5-7 days.
You can also freeze them for up to 3 months.
Equipment
- 2-Baking Sheets
- Parchment Paper
- Mixing Bowl
- Dry Measuring Cups & Spoons
- Electric Mixer
- Wooden Spoon
- 1 Tablespoon Cookie Scoop
- Cooling Rack
Ingredients Needed
For this recipe you'll need the following ingredients:
- Salted Butter (room temperature)
- Granulated Sugar
- Egg
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Ground Cinnamon
- Cinnamon Chips
- Rice Cereal
I used salted butter in this recipe. If you use unsalted butter, add ¼ teaspoon of salt to the dough.
How do you make Cinnamon Cookies?
Line two baking sheets with parchment paper; set aside. Add the butter and sugar to a mixing bowl; then beat with an electric mixer until combined.
Beat in the egg and vanilla; then add the flour and baking soda and cinnamon and mix until dough forms.
Fold in the cinnamon chips and cereal with a spoon; then chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees F. Scoop the dough onto the lined baking sheets leaving 2-inches between each; then bake 10-12 minutes until the edges are crisp and centers are set.
Allow to rest 2 minutes on the pan; then transfer them to a cooling rack to cool completely before storing.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Cinnamon Recipes
- Apple Cinnamon Baked Oatmeal
- Cinnamon Roll Cake
- Homemade Cinnamon Scones
- Sopapilla Cheesecake Bars
- Cinnamon Chip Apple Bread
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Cinnamon Cookies
Equipment
- Cookie Scoop (1 Tablespoon)
Ingredients
- ½ cup salted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 cup cinnamon chips
- 1 cup crispy rice cereal
Instructions
- Line two baking sheets with parchment paper; set aside. Add the butter and sugar to a mixing bowl; then beat with an electric mixer until combined.
- Beat in the egg and vanilla; then add the flour and baking soda and cinnamon and mix until dough forms.
- Fold in the cinnamon chips and cereal with a spoon; then chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F. Scoop the dough onto the lined baking sheets leaving 2-inches between each; then bake 10-12 minutes until the edges are crisp and centers are set.
- Allow to rest 2 minutes on the pan; then transfer them to a cooling rack to cool completely before storing.
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