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Cinnamon Spice Drop Cookies


"Fabulous spice flavor coupled with smooth cinnamon chips are the perfect compliment to the satiny texture. They elicit RAVE reviews by all who sample them!"
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25 m servings 208 cals
Serving size has been adjusted!
Original recipe yields 48 servings (4 dozen)


  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 165 mg
  • 7%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter flavored shortening, light brown sugar and dark brown sugar. Beat in the eggs one at a time, then stir in the milk and vanilla, blending until the mixture is light and fluffy. Combine the flour, cinnamon, nutmeg, cloves, baking soda and salt; stir into the batter until well blended. Mix in cinnamon chips and if using, pecans. Drop rounded spoonfuls of dough onto the prepared cookie sheets about 2 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven, just until the cookies lose their gloss. Remove from the cookie sheets to wire racks to cool.

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Read all reviews 26
  1. 34 Ratings

Most helpful positive review

Way to go Rodnobi! Sure hope you notice this review of your SPECTACULAR cookies. I cannot speak highly enough of your recipe, let alone these cookies. I don't use butter-flavored shortening s...

Most helpful critical review

These cookies turned out doughy no matter how large or small the "spoonful" or how long I baked them.

Most helpful
Most positive
Least positive

Way to go Rodnobi! Sure hope you notice this review of your SPECTACULAR cookies. I cannot speak highly enough of your recipe, let alone these cookies. I don't use butter-flavored shortening s...

I cut this recipe in half and I also made a few small substitutions to make up for what I didn't have on hand. I don't have shortening on hand so I used butter in it's place. I don't normally ke...

These were great, I followed the recipe exactly! I made them as part of our cookie exchange and everyone loved them. These will be on our list for next year.

I followed the recipe almost to the T. I used butter instead of shortning and since I had not dark brown sugar I used all light, and they turned out excellent. This recipe made 26 large cookie...

Oh man! If you could only have smelled my house while these were baking. I could hardly wait to get them out of the oven. Perfect consitency. Not too fluffy or flat. Just a nice melt in your mou...

I used butter instead of shortening. And I replaced 2 cups of the all-purpose flour with 2 cups whole-wheat pastry flour. These are so soft, plump, easy, and yummy. In a word AWESOME!

These were mentioned on the Buzz the other day and I had a bag of cinnamon chips sitting in my cabinet forever, so I thought I'd give them a try. Holy delicious cookies....if I could give them ...

I loved this cookie...and so did all in the cookie exchange! I too added more cinnamon...and I couldn't find any cinnamon chips, so I used white chocolate chips instead. A full flavor cookie.....

These are AMAZING! The only change I made was to use regular shortening (didn't have butter flavored) and I didn't add the nuts. Hubby said they reminded him of a cinnamon bun. Note: I got sl...