Alright, you’ll probably start to notice that a lot of recipes I like and keep baking have cinnamon in them. Cinnamon is a big flavor hit in my house. My husband likes vanilla, I love dark chocolate and my kids like anything sweet. However, all of us love cinnamon! I really don’t think I liked cinnamon quite as well until I started buying a higher quality cinnamon. Now, I absolutely love a nice cinnamon dessert with a hot cup of coffee. I used cinnamon sweet bits from King Arthur Flour in this recipe. I haven’t seen cinnamon chips available where I am currently living but if you can buy good cinnamon chips they will work as well. These cookies don’t last long. It is hard to just eat one, or four or … let’s just say I didn’t need to freeze any or have any worries about them being wasted. The outside is just slightly crispy but they stay soft in the middle. My youngest son had the brilliant idea of setting out some vanilla ice cream until it was softened some and then using 2 cookies to make an ice cream sandwich. Yum!
I hope you love these cookies as much as I do!
Cinnamon Chip Cookies Recipe
You’ll love these Cinnamon Chip Cookies!
- 8 oz softened unsalted butter (227 grams)
- 1/4 cup confectioner sugar
- 1 cup packed light brown sugar
- 1 egg
- 2 tsp vanilla
- 2 cups all purpose flour
- 1.5 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 5 ounces cinnamon chips
- Preheat oven to 350 F / 175 C
- In a small bowl stir together the flour, baking soda, salt, and cinnamon. Set aside.
- Beat the butter and sugars together on medium speed until light and fluffy. (2-3 minutes)
- Add the egg and beat. Scrape the bowl as needed and beat again to make sure everything is incorporated.
- Add the vanilla and beat again just to mix it in.
- Add in the flour mixture and start mixing on low. Gradually turn up the speed to mix all the ingredients together.
- With the mixer on low, add in the cinnamon chips. Mix only long enough to incorporate them through the dough. You could alternatively stir them into the dough by hand.
- Scoop the dough by heaping tablespoons onto a parchment lined baking sheet. I used a small ice cream scoop and it worked perfectly. There is no need to flatten the cookies. They will flatten and spread some as they bake.
- Bake for 9-12 minutes until they just start to turn golden around the bottom edges.
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Let them cool on a baking rack and enjoy!
