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 deep flavors 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!
- 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!
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 2 teaspoons ground cinnamon**
- 2 teaspoons baking powder
- 170 g (3/4 cup) unsalted butter
- 200 g (1 cup minus 2 teaspoons) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
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 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.
**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.