Soft chewy cinnamon cookies are the stuff that cookie dreams are made of. Crispy edges, soft chewy centres and sweet cinnamon flavour. As an added bonus there is no mixer required for this recipe, so minimal effort is needed for you to reach cookie nirvana this holiday season.
I know things have been a little thin on the ground around here lately. For that, I can only apologise. As some of you know I have gone back to college and that is taking up a lot of time! So my visits have been few and far between but I do come bearing gifts at least. Cookie gifts for the festive season.
Crispy around the edges, soft and chewy all the way in. Perfect for any festive season cookie plate. Delicately flavoured with cinnamon and coated in cinnamon sugar, double yum for cinnamon lovers.
So are you guys traditionalists when it comes to the festive season, and have oodles of different cookies? I know I can be guilty of that, the holidays are just perfect for a little indulgence. Just a little mind you.
Sugar and Spice and all things nice
So let’s talk a little about the sugar used in these soft chewy cinnamon cookies. The majority is soft light brown sugar, its quite important to use mostly light brown sugar. Brown sugar has molasses in it making it moister allowing these cookies to be super chewy. It also has a slight caramel flavour to it adding to the overall flavour profile.
I use a touch of white granulated sugar because it has two effects on these cookies. It helps to give them their crispy edges but it also helps to let them spread a little. These are not super thick cookies by design, and the white sugar helps us out in this area.
I also use a pretty generous amount of cinnamon in these cookies, but by all means, if you are a super cinnamon fan, feel free to add another teaspoon to the cookie dough. To me, this is the perfect amount, but if you want a more powerful flavour then, by all means, add a touch more.
Fingers crossed I actually get around to sharing a few other recipes before Christmas! Check out some more Cookie Recipes if you want more inspiration. Right, I’m off to tackle the next essay which is due-in in two weeks!!!
Soft Chewy Cinnamon Cookies
- 310 grams plain/all-purpose flour (2 and 1/2 cups)
- 1 tablespoon cornflour/corn-starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 170 grams unsalted butter – melted and cooled (3/4 cup)
- 200 grams light brown sugar (1 cup – lightly packed)
- 50 grams granulated sugar (1/4 cup)
- 1 large egg
- 2 teaspoon vanilla extract
- FOR THE COOKIE COATING
- 50 grams granulated sugar (1/4 cup)
- 1 and 1/2 teaspoons ground cinnamon
- In a large mixing bowl combine the flour, cornflour, baking powder, baking soda, salt and cinnamon. Then place to one side.
- In a microwave-safe jug, melt the butter on medium heat for around 60 seconds. Leave the butter to cool slightly then mix in the sugars, egg, and vanilla extract. Mix until well combined.
- Combine the wet and dry ingredients and gently fold to bring everything together.
- Wrap the cookie dough in clingfilm/plastic wrap and place into the fridge for at least 2 hours or up to 3 days.
- Once you are ready to bake your cookies preheat your oven to 170C/325F/Gas mark 3.
- While your oven is warming up, take the cookie dough out of the fridge and allow it to sit at room temperature for about 10 minutes. This will make it a little easier to roll into balls.
- Mix the sugar and cinnamon together for the cookie coating in a small bowl.
- Roll the cookie dough into small balls, about the size of 2 tablespoons.
- Roll the cookie dough balls in the cinnamon sugar until they are well coated. Place them on your cookie sheet and give them a very gentle push down to flatten them just a tiny touch.
- Bake in your pre-heated oven for 12 minutes. I have a notoriously slow oven so check on them at the 10-minute mark to make sure they are not over baked.
- If your cookies appear a little puffed up, that is to be expected just gently tap the baking sheet on the countertop and this will help to deflate them. Or gently press down on them with the back of a spoon.
- Leave them for a few minutes on the hot baking sheet before transferring them to a wire rack to fully cool down.
- Kept in an airtight tin these cookies will last up to 5 days. They also freeze well for up to 3 months.
- The raw cookie dough can also be frozen, the best way to prep it is to roll it into shape and freeze the balls. And bake them directly from frozen but just remember to increase the baking time by 3 minutes.