Have you ever eaten a soft and chewy cookie that just melts in your mouth? If not, then these Soft and Chewy Cinnamon Cookies are for you. These pantry staple cookies come together so easily too and have the classic taste of cinnamon with a crisp outer, soft inner crumb, and all-around chewy texture.
I was asked by Carusele to participate in the #BakingAtHome campaign, sponsored by Clabber Girl® Baking Powder. Although I have been compensated, all opinions are my own
Why I Love These Cookies
Some of my favorite memories from childhood are spending time with family baking delicious treats. These memories have always stuck with me and now it’s time to share them with my own children. Recipes like these Soft Cinnamon Cookies are easy enough for children to help make. They come together so easily and are loaded with my favorite spice – cinnamon! I don’t know about you, but cinnamon is a favorite when it comes to baking year-round.
How to Make Cinnamon Cookies
Gather all your ingredients to make these cookies.
In the bowl of a stand mixer, cream together the shortening and sugar.
We love using Crisco® All-Vegetable Shortening. We go through so much oil and shortening that I am always buying more. My favorite brand is Crisco since they are a trusted brand of over 100 years! I love their shortening and oil products that help to always deliver consistent results for my baked goods and meals.
This recipe is also simple enough that you can mix the ingredients in a large mixing bowl with a wooden spoon instead of using a stand mixer.
Add the egg, and vanilla extract and combine.
In a medium bowl, add the flour, baking powder, and cinnamon; whisk to combine.
Tip: Always make sure to refresh your baking powder every 6 months to year (depending on humidity in your kitchen). Since 1850 Clabber Girl Baking Powder had been the #1 brand of baking powder in America. In these cookies, baking powder is used to increase the volume and lighten the texture.
Reduce the speed of the stand mixer and slowly add in the dry ingredients. Once combined, the dough will be thick.
Using a tablespoon scooper, add tablespoon-sized balls of cookie dough to a parchment-lined cookie sheet, two inches apart from one another. Place the baking sheet into the freezer for 30 minutes. This will help you achieve the “fluffy ice cream scoop” look my cookies have.
Bake cookies at 350°F. for 12-13 minutes. Cookies will be fluffy and have slightly browned edges. Transfer cookies to a wire rack and cool before icing.
To ice, mix all ingredients together. The icing should be really thick. If you feel like it is too thin, add a little more powdered sugar.
If it is too thick, add more milk one teaspoon at a time.
To ice, dip the tops of the cookies into the icing bowl and swirl to remove excess. This icing takes about 15 minutes to harden so be sure to add sprinkles (if you want) right away after icing.
Like every good recipe, these cookies have a few swaps you could make for a successful cookie.
Oil – The Crisco® All-Vegetable Shortening produces the chewy texture these cookies have. You can use the flavorless variety or the butter flavor. Unsalted butter may also be substituted in this recipe.
Add-ins – These cookies are perfect plain, but some toasted, chopped walnuts or pecans would also taste amazing inside. Add up to 1/2 a cup of nuts if you desire.
How to Store these Cookies
Allow the cookies to fully cool before storing them in an air-tight container. If you are icing them, be sure the icing is set before stacking cookies so they do not stick to one another.
Cinnamon cookies will last for up to 5 days when stored in an airtight container in a cool, dry place.
Cinnamon cookies can also be frozen. Store them without icing in a freezer storage bag (squeeze out any excess air), or in an airtight container for up to 3 months for the best flavor.
To defrost, simply leave them out at room temperature until they become soft. You can also warm them in the oven or microwave.
More Delicious Cookie Recipes to Try
Want more delicious cookie recipes to try out this season? These are some of my favorite cookies to bake up this winter. I’m sure one (or more) will be perfect for your holiday cookie tray this year.
Brown Butter Chocolate Chip Pecan Cookies
Jumbo Peanut Butter Cup Cookies
Soft and Fluffy Chewy Cinnamon Cookies
- oven (adjusted to the center rack position)
- Large Baking Sheet
- parchment paper
- tablespoon cookie scooper
- Stand mixer fitted with paddle attachment
- Measuring cups and spoons
- (2) medium mixing bowls
- ½ cup Crisco® All-Vegetable Shortening
- 1 cup granulated sugar
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1 large egg
- 1½ cups all-purpose flour
- 2 teaspoons Spice Islands® Ground Saigon Cinnamon
- 1 teaspoon Clabber Girl® Baking Powder
- 1½ cups powdered sugar
- ½ teaspoon Spice Islands® Ground Saigon Cinnamon
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 2 tablespoons water
- In the bowl of a stand mixer (or large mixing bowl with a wooden spoon), cream together the shortening and sugar.½ cup Crisco® All-Vegetable Shortening, 1 cup granulated sugar
- Add the egg, and vanilla extract and combine.1 teaspoon Spice Islands® Pure Vanilla Extract, 1 large egg
- In a medium bowl, add the flour, baking powder, and cinnamon; whisk to combine.1½ cups all-purpose flour, 1 teaspoon Clabber Girl® Baking Powder, 2 teaspoons Spice Islands® Ground Saigon Cinnamon
- Reduce the speed of the stand mixer and slowly add in the dry ingredients. Once combined, the dough will be thick.
- Using a tablespoon scooper, add tablespoon-sized balls of cookie dough to a parchment-lined cookie sheet, two inches apart from one another.
- Place the baking sheet into the freezer for 30 minutes. This will help you achieve the look my cookies have.
- Bake cookies at 350°F. for 12-13 minutes. Cookies will be fluffy and have slightly browned edges. Transfer cookies to a wire rack and cool before icing.
- In a medium bowl, add icing ingredients and whisk until combined. Add more water or powdered sugar to reach a thick, creamy, icing.1½ cups powdered sugar, ½ teaspoon Spice Islands® Ground Saigon Cinnamon, 2 tablespoons water, 1 teaspoon Spice Islands® Pure Vanilla Extract
- Dip each cooled cookie top in the icing bowl and swirl to drip off excess. Sprinkle on sanding sugar, or sprinkles (if desired). Allow cookie icing to harden for about 15 minutes or until firm to the touch before storing.
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