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These delicious cinnamon cookies are soft in the middle and crispy at the edges. Cinnamon and vanilla make a good combination. You’ll love these easy and yummy cookies. No mixer needed!
Today I am sharing my soft cinnamon cookies. My plan was making my soft cookie cups as cookies with some adjustments such as adding vanilla and removing the cornstarch. I used creaming method in my cinnamon cookie cups. I was planning to use the same method in my cookies.
However, when I went to the kitchen, I looked at my stand mixer and I thought maybe it would be better to melt the butter instead of creaming so it can be an alternative technique to my cinnamon cookie cups.
My laziness at that moment encouraged me for this idea. Although the stand mixer does all the work, sometimes I prefer melting the butter instead of creaming-stopping the machine and scraping the sides.
I am happy that I melt the butter. My cookies ended up very soft in the middle and crispy at the edges. They are full of vanilla and cinnamon flavor. Another easy and yummy recipe for you and me:)
How to Make Cinnamon Cookies with Step by Step Pictures
The steps are very easy:
First I mix the flour, cinnamon and baking powder in a medium bowl and set aside.
Then, as usual, I melt the butter halfway over medium heat. I take it from the heat and stir. Halfway melted butter cools quickly so when I add the egg into butter, butter doesn’t cook the egg.
I put the sugar in a big bowl and add the melted butter. Then I stir them with my whisk until they are mixed for 10-15 seconds. As my butter is cool, I add the egg and stir until they are totally mixed. Later I add the vanilla and stir.
Finally, I add the flour mixture in 3-4 batches. On the last batch, I use my spatula to mix it easily. I keep it in the fridge for 15-20 minutes to have thick cookies.
If you want, you can bake them immediately, they won’t spread too much, just wouldn’t be as thick as the ones that you keep on the fridge. However, the more the dough chills-even 24 hours, the more deepflavors come out.
I make 40 gram balls. Alternatively, you can divide the dough into equal 17 pieces as this recipe makes 17 cookies. I bake for 9 minutes. When I take them from the oven, they look puffy, very soft and hard to handle. I press the cookies with the back of a spoon to give their shape. As I keep them on the baking sheet for 15 minutes, they become firm.
I love the vanilla and cinnamon together in these soft and crispy cookies. I hope you enjoy these cookies!
Tips
- Melting the butter halfway over medium heat, then removing from the heat and stirring helps to cool the butter quickly.The butter shouldn’t be hot, it has to be cooled so this would eliminate the risk of cooking the egg.
- Baking time may vary from oven to oven. After 9 minutes, you should check the oven if the cookies are done. The cookies should look slightly set and too soft to handle when you remove them from the oven but they will be firm as you keep them on the baking sheet for almost 15 minutes.
- You should gently press the cookies with the back of a spoon when you remove them from the oven to give their shape.
If you are a cinnamon lover, you should also check my other yummy recipes!
- 4 Ingredient Easy Cinnamon Shortbread Cookies
- Cinnamon Sugar Crackers
- Cinnamon Sugar Pancakes
YOU CANCLICK HERE AND SAVETHIS RECIPETO YOUR PINTEREST BOARD!
Soft Cinnamon Cookies
These cinnamon cookies are soft in the middle and crispy at the edges. Cinnamon and vanilla make a good combination. You’ll love these delicious and easy to make cinnamon cookies. No mixer needed!
4.97 from 127 votes
Print Pin Rate
Course: Cookies
Prep Time: 10 minutes minutes
Cook Time: 9 minutes minutes
Total Time: 19 minutes minutes
Servings: 17 cookies
Calories: 182kcal
Author: Meymi
Ingredients
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 2 teaspoons ground cinnamon**
- 2 teaspoons baking powder
- 170 g (¾ cup) unsalted butter
- 200 g (1 cup minus 2 teaspoons) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Mix the flour, cinnamon, and baking powder in a medium bowl. Set aside.
Melt the butter in a small saucepan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside to cool.
Place the sugar in a big bowl and add the melted butter. Stir with a whisk for 10-15 seconds until combined.
Add in the egg and whisk for 10 seconds or until combined. Add the vanilla and stir.
Finally, add the flour mixture in 4 batches and mix until totally incorporated. You can use your spatula in the last batch to mix easily.
Cover the bowl with a plastic film and keep the mixture in the fridge for 10-15 minutes or until the dough becomes firm. ( Alternatively, you can bake them immediately, they won't spread too much but they wouldn't be as thick as the ones that you keep in the fridge.) The more you keep the dough in the fridge, the more deep flavors come out. At the same time preheat the oven to 325°F(165C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Remove the dough from the fridge and make 40 gram balls. You can divide the mixture into 17 equal pieces as the dough makes 17 cookies.
Bake for 9-12 minutes or until the cookies are just slightly set. The cookies will be too soft to handle. Remove the cookies from the oven. Using a spoon, press the cookies to give their shape. Let them cool on the baking sheet for 15 minutes or until the cookies are firm enough.
Notes
*Youcan click here for dip and sweepmethod if you use cup measurements.
**You can use 1 and ½ teaspoons of ground cinnamon for lightly flavored cinnamon cookies.
The calorie information above is an estimate that is provided by an online nutrition calculator.
Nutrition
Calories: 182kcal
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Reader Interactions
Comments
Lisa Lotts
These look so soft and pillowy — I love this kind of cookie and cinnamon happens to be one of my favorite flavors. Well done.Reply
Tina
I love the complexity of cinnamon. I put it in my tea, coffee, curries and spicy mexican food. It’s obviously great in cookies too!Reply
Tara
Ooh, these look incredible- especially that texture. Definitely need to add to my cookie list.Reply
Helene
They do indeed look very soft. I can imagine munching on your flavorful spiced cookies while taking an afternoon break with my hot chocolate.Reply
Liz @ I Heart Vegetables
Yum!! I love soft cookies. These look lovely! I’d definitely give them a try.Reply
Yanti
I’made this cookies
I put shredded chocolate. Easy and yummy. Thanks for the recipeReply
Meymi
I am so happy you liked these cookies! Thank you for stopping by and letting me know 🙂
Reply
Belle
The best cookies!!! They’re easy to make and I love that you don’t need a mixer. Thanks for sharing! 🙂Reply
Meymi
I am so happy that you enjoyed these cinnamon cookies:) Thank you so much for your comment!
Reply
Sammie
What does melting the butter half way do? Does it just make it easier to cream together with the sugar?
Thank you!
Reply
Meymi
I don’t use the creaming method. I melt the butter halfway over medium heat and take it from the heat and stir until it is all melted. By this way, the butter cools quickly and this eliminates the risk of cooking the egg. I whisk sugar and melted butter for almost 15 seconds and add the egg. I hope this helps. 🙂
Reply
Lea
They turned out like sand, no matter how chilled or not, I even tried balled vs. Flattening and 9 min for a batch, all the way to 15 for others. Just couldn’t get them soft.Reply
Meymi
Hi Lea, Did you substitute any ingredient? These are pretty soft cookies.
Reply
Faye
I made these with my daughter, very easy to make and taste great. Thank you for the recipeReply
Meymi
Hi Faye, I am so happy you enjoyed these cookies with your daughter. Thank you very much for letting me know! 🙂
Reply
Elleanor
These cookies are delicious! I was looking for a simple cookie recipe with the ingredients I had on hand and am so glad I found this one. It is our new favourite and I’ve made them twice already. The vanilla and cinnamon flavours are great together and they have the perfect amount of crunch on the outside, but still lovely and soft in the middle!
Thank you!Reply
Meymi
Hi Elleanor, Thank you so much for your comment! I am so happy you enjoyed these cookies as much as I do. 🙂
Reply
xinda
I’m currently learning how to cook during this “break” and have a particularly difficult time with cookies. This recipe was so easy to follow and they turned out AMAZING. If I could bake that much, I’d never run out of these. Great job! I’ll definitely make these again sometime.
Reply
Meymi
I am so happy to hear that you enjoyed making these cookies! Thank you very much for your comment!
Reply
Amanda
I have these cookies in the oven right now. This is my first time making them, but they look so delicious!
Reply
Meymi
Hi Amanda, I am so glad you are making these cookies. I hope you enjoy them as much as I do!
Reply
Tannia
Hi there, I hope you don’t mind answering my questions. If I want to make slightly larger cookie,. can I divide the dough more than 40 grams each? Thank you for the recipe anyway. I can’t wait to try it 🙂
Reply
Meymi
Hi Tannia, Yes, you can make larger cookies but you may need to bake longer. You should bake until the cookies are slightly set. They will be firm as they cool on the baking sheet. Enjoy!
Reply
Maeve
So good! A must-bake!Reply
Marlena
Hi Meymi!After loving your chocolate cookies (and those were a hit with others, by the way!), I was excited to try these cinnamon cookies. I baked them today, and I added a 1/4 tsp of salt, since I wanted to make the cinnamon flavor stronger. These were so delicious! They were so pillowy and soft, with a wonderful cinnamon flavor! They were so addictive, that I had to put the rest away in the freezer!
I confess that at first, I was a little scared that I underbaked them, since they were quite soft when they came out of the oven, but after waiting for them to cool, the texture was perfect (the outside became more crunchy, but the inside remained soft).
Thanks again for the recipe! I am sure I will bake these again in the future! Maybe I might try it with brown sugar next time…
Reply
Meymi
Hi Marlena, I’m so happy that you loved these cookies as much as my chocolate cookies. Thank you for your comment!
Reply
Jessicah Até
I added cocoa to half the recipe and then mixed them to make marble cookies. They were absolutely fabulous! Gone in 60 seconds!Reply
Meymi
Hi Jessicah, It sounds delicious. Thank you for your feedback!
Reply
Marlena
Wow, that sounds amazing! How much cocoa powder did you add (in grams)? I would love to try that!Reply
Sandy
I needed up putting my dough in the fridge overnight because it was too late to bake them. I always use stoneware to bake my cookies, so I took that into account. ( Cookies baked on stoneware usually require at least a minute or 2 extra if the pan is room temperature.) My first pan I baked for 12 minutes. They were not done at all. Fortunately, even after they cooled for 15 minutes, I was able to put them back in the oven for an additional 8 minutes and they still baked fine. My second sheet I baked for at least 15 minutes. I’m not sure if refrigerating them overnight caused different results, stoneware, or a combination thereof, but just take note! Lol The cookies are easy and yummy, soft in the center with a crisp edge!
Reply
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