These thick and chewy Cinnamon Cookies are chock full of white chocolate chips and pecans. Much like our snickerdoodles, they’re rolled in cinnamon sugar and baked to perfection!
Whether you’re looking for Christmas cookie recipes or just want to whip up something special for an after-school snack, these cinnamon cookies are sure to please. If you love pecans in cookies, try my caramel pecan chocolate chip cookies and pecan eggnog cookies too!
Why You’ll Love These Chewy Cinnamon Cookies
Cinnamon is definitely the coziest spice, and you get a whole lot of it in these cinnamon cookies! It’s mixed into the dough itself and then each ball of dough is rolled in cinnamon sugar.
To set these apart from a typical snickerdoodle, I add chopped pecans for some nutty flavor and crunch, along with white chocolate chips which add some creaminess and vanilla flavor without stealing the spotlight from the cinnamon.
Here are some more reasons you’ll love this cinnamon cookie recipe:
- It has the perfect soft, chewy cookie texture. If you’re not a fan of cookies that are crispy all the way through, you’re going to love these cinnamon cookies!
- This is an easy cookie recipe, no harder than making your standard chocolate chip cookies.
- There’s no chill time for the dough, which means your cinnamon cookies go from mixing bowl to ready-to-eat in a matter of minutes!
- These cookies last at room temperature for up to a week, which makes them ideal for holiday baking—and for shipping to friends and family who live far away!
If you’re looking for more holiday cookie recipes, be sure to add these Cream Cheese Sprinkle Cookies to your cookie platters!
Important Ingredients
- Unsalted Butter – Using unsalted butter gives you more control over the flavor of these cinnamon cookies. Use our tips on how to soften butter quickly!
- Light Brown Sugar – Light brown sugar gives the cookies a chewy texture, but without the stronger molasses flavor of dark brown sugar.
- Pure Vanilla Extract – Use store-bought or homemade vanilla extract.
- Cream of Tartar – This keeps sugar from crystallizing when baked, which means your cookies will be soft and chewy.
- Cornstarch – The secret ingredient that stops the cinnamon cookies from spreading on the baking sheet! Using cornstarch means the cookie dough doesn’t need to be refrigerated before baking.
- Cinnamon – Because cinnamon is a key player in this cookie recipe, make sure yours is fresh and fragrant. When you open the jar, it should smell strongly of cinnamon. If it doesn’t, it’s probably time to buy a new jar—as cinnamon gets older, it loses its flavor.
- Pecans – If you’d like, you can toast the pecans to bring out their nutty flavor and aroma.
- White Chocolate Chips – White chocolate is flavored with vanilla, but if you’d like to add another layer of cinnamon to these cookies, you can swap in cinnamon chips.
Aimee’s Pro Tip
Use my guide on how to brown butter to take these to the next level, much like my brown butter snickerdoodles.
How to Make Cinnamon Cookies
Prepare: Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
Make the Dough:
- Cream the butter with the sugars in a mixing bowl, then beat in the vanilla and eggs.
- Beat in the flour, cream of tartar, cornstarch, cinnamon, baking soda, and salt just until combined. Fold in the pecans and white chocolate chips.
Form the Cookies:
- Whisk together the cinnamon sugar topping in a small bowl.
- Scoop 3 tablespoons of cookie dough for each cookie. Roll it in your hands to form a ball, then roll it in the cinnamon sugar mixture.
- Place each cookie on the baking sheet and press down lightly to form a thick disk. The cookies should be 2 inches apart.
Finish: Bake the cinnamon cookies for 9 to 11 minutes, then remove them from the oven and cool on a wire rack.
Easy Cookie Recipes
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Cinnamon Cookie Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 2 teaspoons corn starch
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup chopped pecans
- 1 package white chocolate chips, 11 ounces
For the topping
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with brown sugar and granulated sugar. Add vanilla and eggs.
- Add in flour, cream of tartar, corn starch, cinnamon, baking soda, and salt. Beat just until combined. Fold in pecans and white chocolate chips.
- In a small bowl combine the sugar and cinnamon for rolling the cookies.
- Using a large (3 Tablespoon cookie scoop), roll dough in hands, then roll in cinnamon sugar mixture. Place on cookie sheet and press down lightly (dough ball will be a thick disc shape). Repeat with cookie dough and place cookie dough about 2 inches apart on cookie sheet.
- Bake cookies for 9-11 minutes. Remove from oven and cool cookies on a wire rack.
Notes
- For best results, spoon and level flour in a measuring cup, using our how to measure flour tips as a guide.
- We use a 3 Tablespoon cookie scoop, these are bigger than our snickerdoodle cookies. Using a scale, these cookies weight about 2 ounces before baking.
- Swap out the white chocolate chips for cinnamon chips for a delicious depth of flavor.
- Store cooled cookies in a airtight container at room temperature for up to one week.
- You can freeze baked cinnamon cookies in airtight freezer-safe container for up to 3 months. The dough also freezes well—use our guide on how to freeze cookie dough.
- Soften the butter and let the eggs come to room temperature. Letting the butter soften allows it to mix more evenly into the rest of the dough, and room temperature butter and eggs hold more air when beaten, giving your cinnamon cookies a better texture.
- You can tuck half a slice of bread into the storage container with the cookies to keep them chewy if you plan on storing them for a few days. The cookies will absorb the moisture from the bread, keeping them soft.
Divide the cake mixture into tablespoons. Roll into a ball and place on the prepared baking sheet. Press each ball until the ball is flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.) Bake for 10 minutes. Remove from the oven and let cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling. For more detailed information, please visit our website https://wozap88.com/
Thank you for the information
The recipe here is really delicious
The taste and aroma are really delicious
using fresh ingredients and the right spices
For other culinary information, you can visit
Thank you for the information
The recipe here is really delicious
The taste and aroma are really delicious
using fresh ingredients and the right spices
For other culinary information, you can visit
https://7petir.com/
Amazing cookie recipe! I love the addition of white chocolate chips to these. I made these and shared them with a ladies’ group, and they got rave reviews. This recipe is a keeper!
So glad you enjoyed them!