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Home » COOKIES

Soft Cinnamon Cookies

Published: Oct 19, 2017 · Modified: Aug 6, 2020 by Meymi. This post may contain affiliate links.

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Pin of soft cinnamon cookies
Stacked cinnamon cookies with text overlay
Stacked cinnamon cookies with text overlay.
Showing the inside and overhead view of cinnamon cookies with text overlay.
Stacked soft cinnamon cookies.
Soft cinnamon cookies with text overlay.
Soft cinnamon cookie with text overlay.
Collage for cinnamon cookies with text overlay.
Cinnamon cookie with cinnamon sticks and a glass of milk in the background.

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!

Soft cinnamon cookies on a parchment paper.

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.

Stacked thick and soft cinnamon cookies.

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:)

Cinnamon cookie with cinnamon sticks and a glass of milk in the background.

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.
Flour, cinnamon and baking powder in a bowl before and after mixed.

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.
Collage of pouring melted butter over sugar, adding egg and mixing in the vanilla extract.

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.Collage of adding flour mixture over the wet ingredients and mixing until combined with a spatula.

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.

Collage of rolling the dough into balls and pressing the baked cookies with a spoon.

I love the vanilla and cinnamon together in these soft and crispy cookies.  I hope you enjoy these cookies!

Soft cinnamon cookies with cinnamon sticks on a parchment paper.

 

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 CAN CLICK HERE AND SAVE THIS RECIPE TO YOUR PINTEREST BOARD!
 

Soft Cinnamon Cookies

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!
5 from 94 votes
Print Pin Rate
Course: Cookies
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 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
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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 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

*You can click here for dip and sweep method 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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Collage for thick cinnamon cookies.
Collage for cinnamon cookies.
Collage for soft cinnamon cookies.

 

 

 

 

« Healthy No-Bake Mini Date Nut Bars
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Reader Interactions

Comments

  1. Lisa Lotts

    December 25, 2017 at 2:22 pm

    5 stars
    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
  2. Tina

    December 25, 2017 at 9:04 pm

    5 stars
    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
  3. Tara

    December 25, 2017 at 9:46 pm

    5 stars
    Ooh, these look incredible- especially that texture. Definitely need to add to my cookie list.

    Reply
  4. Helene

    December 26, 2017 at 2:17 pm

    5 stars
    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
  5. Liz @ I Heart Vegetables

    December 26, 2017 at 3:08 pm

    5 stars
    Yum!! I love soft cookies. These look lovely! I’d definitely give them a try.

    Reply
  6. Yanti

    April 08, 2018 at 10:03 am

    5 stars
    I’made this cookies
    I put shredded chocolate. Easy and yummy. Thanks for the recipe

    Reply
    • Meymi

      April 08, 2018 at 11:28 am

      I am so happy you liked these cookies! Thank you for stopping by and letting me know 🙂

      Reply
  7. Belle

    May 31, 2018 at 1:01 am

    5 stars
    The best cookies!!! They’re easy to make and I love that you don’t need a mixer. Thanks for sharing! 🙂

    Reply
    • Meymi

      May 31, 2018 at 12:06 pm

      I am so happy that you enjoyed these cinnamon cookies:) Thank you so much for your comment!

      Reply
  8. Sammie

    September 21, 2018 at 7:22 pm

    What does melting the butter half way do? Does it just make it easier to cream together with the sugar?

    Thank you!

    Reply
    • Meymi

      September 21, 2018 at 9:47 pm

      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
  9. Faye

    March 17, 2019 at 12:31 pm

    5 stars
    I made these with my daughter, very easy to make and taste great. Thank you for the recipe

    Reply
    • Meymi

      March 18, 2019 at 10:47 am

      Hi Faye, I am so happy you enjoyed these cookies with your daughter. Thank you very much for letting me know! 🙂

      Reply
  10. Elleanor

    June 04, 2019 at 1:05 pm

    5 stars
    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

      June 04, 2019 at 11:07 pm

      Hi Elleanor, Thank you so much for your comment! I am so happy you enjoyed these cookies as much as I do. 🙂

      Reply
  11. xinda

    April 16, 2020 at 4:52 am

    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

      April 16, 2020 at 9:20 am

      I am so happy to hear that you enjoyed making these cookies! Thank you very much for your comment!

      Reply
  12. Amanda

    December 17, 2021 at 6:32 pm

    I have these cookies in the oven right now. This is my first time making them, but they look so delicious!

    Reply
    • Meymi

      December 17, 2021 at 6:39 pm

      Hi Amanda, I am so glad you are making these cookies. I hope you enjoy them as much as I do!

      Reply
  13. Tannia

    April 30, 2022 at 2:55 pm

    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

      April 30, 2022 at 3:31 pm

      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

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