Cinnamon Cookie Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
30 cookies
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Calories
258 kcal
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Course
Baked Goods
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Cuisine
American
Cinnamon Cookie Recipe
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These thick and chewy Cinnamon Cookies are chock full of white chocolate chips and pecans. Much like our snickerdoodles, they're rolled in cinnamon sugar and baked to perfection!
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Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 2 teaspoons corn starch
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup Chopped Pecans
- 1 package white chocolate chips, 11 ounces
For the topping
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with brown sugar and granulated sugar. Add vanilla and eggs.
- Add in flour, cream of tartar, corn starch, cinnamon, baking soda, and salt. Beat just until combined. Fold in pecans and white chocolate chips.
- In a small bowl combine the sugar and cinnamon for rolling the cookies.
- Using a large (3 Tablespoon cookie scoop), roll dough in hands, then roll in cinnamon sugar mixture. Place on cookie sheet and press down lightly (dough ball will be a thick disc shape). Repeat with cookie dough and place cookie dough about 2 inches apart on cookie sheet.
- Bake cookies for 9-11 minutes. Remove from oven and cool cookies on a wire rack.
Notes
- For best results, spoon and level flour in a measuring cup, using our how to measure flour tips as a guide.
- We use a 3 Tablespoon cookie scoop, these are bigger than our snickerdoodle cookies. Using a scale, these cookies weight about 2 ounces before baking.
- Swap out the white chocolate chips for cinnamon chips for a delicious depth of flavor.
- Store cooled cookies in a airtight container at room temperature for up to one week.
- You can freeze baked cinnamon cookies in airtight freezer-safe container for up to 3 months. The dough also freezes well—use our guide on how to freeze cookie dough.
- Soften the butter and let the eggs come to room temperature. Letting the butter soften allows it to mix more evenly into the rest of the dough, and room temperature butter and eggs hold more air when beaten, giving your cinnamon cookies a better texture.
- You can tuck half a slice of bread into the storage container with the cookies to keep them chewy if you plan on storing them for a few days. The cookies will absorb the moisture from the bread, keeping them soft.
Nutrition Information
Show Details
Serving
1cookie
Calories
258kcal
(13%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
37mg
(12%)
Sodium
135mg
(6%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
222IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 258kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 135mg | 6% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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