Soft Cinnamon Cookies are a delectable blend of warmth and sweetness in every bite. They are perfect for any sweet tooth looking for a melt-in-your-mouth delight. These cookies are perfect for any occasion and pair well with a glass of milk or a cup of tea or coffee.
Ingredients For Soft Cinnamon Cookies
There are nine ingredients in this cookie recipe. They are all easy to find and may already be in your pantry and fridge.
- All-purpose flour. We use unbleached all-purpose flour to make cookies. When measuring the flour, it is best to scoop it into the measuring cup and level the top with the back of a butter knife. Too much flour can result in a dry, tasteless cookie.
- Brown Sugar. For this cookie, we use light brown sugar. (depending on where you live it may be named golden or yellow sugar)
- Butter. We use salted butter in this recipe. A ¼ tsp salt can be added if you use unsalted butter.
- Cornstarch. This ingredient has a couple of purposes in this recipe. The addition of cornstarch contributes to the soft, tender texture of the baked cookie. It also helps to retain the moisture in the cookie resulting in a moist cookie. It also helps to keep the cookie thick, which is what you want with this cookie.
- Cinnamon. This spice is warm and earthy and it gives these cookies their flavour.
- Egg. When it comes to baking, large eggs are best and the most commonly used.
- Baking Powder. This leavening agent helps to give the cookies their height and it works along with the cornstarch to help keep the cookies thick and soft.
- Vanilla Extract. Just a little amount of vanilla is added to this cookie recipe.
- White Sugar. The cookie dough balls are rolled in white sugar just before baking. This gives them a little more sweetness plus it adds a shimmer look to the cookie after it is baked.
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Substitutions for Ingredients
These cookies are perfect as they are but there are some substitutions we have made over the years to this recipe when we don’t have a specific ingredient.
Light brown sugar is called for in the recipe but we have made this cookie with dark brown sugar. The results are different when the sugar is changed. Because the dark variety has more molasses in it, baked cookies turn out darker. The cookies also have a more caramelized flavour. If you only have dark brown sugar on hand, it can be used but keep in mind that the results will be different.
Butter is the main fat in this recipe. We have made it with margarine in place of the butter but the richness of the butter is absent when margarine is used. When using margarine instead of butter, the cookies may spread more and produce a flatter result.
Does The Dough Have To Be Chilled?
Chilling the dough before baking gives the best results. We have tested this recipe multiple times using different methods and the chilled dough not only tasted better but held its height and shape better than room-temperature dough.
How To Store Cinnamon Cookies
After cooling, these cookies can be stored in an air-tight container at room temperature for up to five days.
Baked cookies can also be frozen in air-tight containers for up to three months. Thaw at room temperature before serving.
Can The Cookie Dough Be Frozen?
Yes! This cookie dough can be frozen for up to four weeks in air-tight containers or freezer bags.
After chilling the dough form it into balls and roll in sugar, place the dough balls on a parchment-lined cookie sheet and freeze for about an hour. Then store the dough balls in air-tight containers in the freezer until ready to bake.
Frozen dough does not need to be thawed before baking, just preheat the oven and bake as per instructions but add 2-4 minutes of bake time.
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Soft Cinnamon Cookies
- 1¼ cups brown sugar
- ¾ cups butter, softened
- 1 egg
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ cup white sugar, for rolling dough in
- In a stand mixer or using a hand mixer, cream brown sugar and butter until smooth and creamy, on medium, 2-3 minutes
- Beat in egg and vanilla extract.
- On low, stir in flour, cornstarch, baking powder, and cinnamon.
- Cover dough and refrigerate for 1 hour.
- Remove dough from fridge.
- Preheat oven to 325℉ and line cookie sheet with parchment paper
- Roll dough into 1 inch balls and roll in white sugar.
- Place cookies 2 inches apart on prepared cookie sheet
- Bake in preheated oven for 10-12 minutes. Do not over bake. Cookies will still look wet in center
- Allow cookies to cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
- Store cooled cookies in an air-tight container for up to 5 days.