Chewy Cinnamon Cookies

Chewy Cinnamon Cookies

Made  times
Connie 0

"These are yummy cinnamon cookies made with graham cracker crumbs. If you want a little variation, throw in a bag of butterscotch chips. My kids love them plain. I find it easiest to freeze the dough in logs, then slice and cook them as I want them. Enjoy!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 184 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.
  3. Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.


  1. 26 Ratings

Most helpful positive review

These cookies were super easy to make with a short list of ingredients. A couple of things: *made a lot more cookies than 24 (I used a 2t scoop and ended up with around 60), *I baked them for t...

Most helpful critical review

It's just me to change a recipe using my experience & other's reviews soooo here's what I did differently: More cinnamon - half teaspoon more; subbed half cup whole wheat flour for white; 3/4c ...

Most helpful
Most positive
Least positive

These cookies were super easy to make with a short list of ingredients. A couple of things: *made a lot more cookies than 24 (I used a 2t scoop and ended up with around 60), *I baked them for t...

As an inexperienced cook, I found this recipe pretty easy to make. Two things though, and I'm not sure if this is common knowledge or not, but I made half the cookies on flat 'air flow' baking s...

These flatten out A LOT, so spread them far apart on the cookie sheet and 350 is a littlee to hot because the middle doesn't cook as fast as the outside. On the otherhand, they taste VERY good !!

These were great warm, right out of the oven and still great the next day crumbled over vanilla ice cream. All 5 of us loved them, and we will be making this a regular addition to our dessert fa...

These are some of the best cookies I've made. Few ingredients and an easy recipe. They are right up there with oatmeal and toll house cookies!

This is a soft cookie, which I knew it would be because of the higher ratio of brown sugar (which lends softness) to white sugar (which lends crispiness). While I knew this would not appeal to ...

Easy to make. Very subtle cookie ... not rich or overly sweet. I think I was hoping for gooey cookies with a very "cinnamony" taste. I agree they taste like a cinnamon cake.

Very easy recipe. I used a cookie scoop and got almost 4 dozen. They do spread so be careful how many you bake at a time. But they were delicious and the house smells great when you're baking...

These cookies seem more of a cake texture than a cookie texture, but nontheless, they were really delicious and easy to make.

Other stories that may interest you