Cinnamon Spice Drop Cookies

Cinnamon Spice Drop Cookies

Made  times
Rodnobi 0

"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



  • 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

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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.


  1. 33 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.

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...

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