Chewy Cinnamon Cookies Recipe

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Most Helpful Positive Review

Mar 26, 2009

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 the full 11 minutes and they were perfectly light and just a little chewy *Used parchment paper instead of ungreased sheet *Let them cool on the sheet before transferring to a wire rack since they were soft while they were still warm My husband said they taste like chewy gingersnaps, I think they taste like cinnamon cake. Great recipe, and a definate keeper!!

—JulianaS

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Most Helpful Critical Review

Jun 16, 2011

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 white sugar & 1/2c brown. With the sugar in the crumbs, nearly 1/4c in 2c crumbs, I couldn't add all the sugar. They were plenty sweet. 'Could probably reduce it even more. I chilled the dough then shaped it into a log on wax paper, rolled it, froze & sliced. Mine took longer to bake, as expected with refrigeration, & they were still chewy even with browned edges. 'Not the prettiest cookies & they do spread (less with wheat flour), but they did the trick for using up graham cracker crumbs.

—BOOKMARKER

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21 Ratings

Apr 13, 2009

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 sheets with no sides/edges, and half of the batch with a regular baking sheet. The cookies seemed to really flatten out like pancakes on the air flow sheet, but on the other baking sheet they were fine. As well, I added a bit more cinnamon, because I love the stuff, but it really ended up being overpowering once they were done. Hope that helps any baking newbies out there!

—Bailey

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Aug 26, 2009

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 !!

—Stevie Bowden

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Oct 13, 2009

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 favorites. Can't wait to try it again with butterscotch chips. Thanks!

—abcooks

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Sep 17, 2009

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!

—Greg

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Mar 30, 2009

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.

—AGGIES917

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Dec 17, 2009

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 them. Added them to my Christmas cookie collection.

—Julie

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Nutrition

Calories
184 kcal
9%

Carbohydrates
24.8 g
8%

Cholesterol
38 mg
13%

Fat
8.9 g
14%

Fiber
0.5 g
2%

Protein
1.9 g
4%

Sodium
255 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chewy Cinnamon Cookies

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 184
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 5.1g 26 %
Cholesterol 38mg 13 %
Sodium 255mg 10 %
Potassium 42mg 1 %
Total Carbohydrates 24.8g 8 %
Dietary Fiber 0.5g 2 %
Protein 1.9g 4 %
Sugars 15.5g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 2 %
Iron 8 %
Thiamin 8 %
Niacin 9 %
Vitamin B6 1 %
Magnesium 2 %
Folate 11 %

* 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.