Cinnamon Spice Drop Cookies Recipe -
Cinnamon Spice Drop Cookies Recipe
  • READY IN 25 mins

Cinnamon Spice Drop Cookies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2010

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 so I just used the traditional type and I prepared the dough exactly as specified. I would do precisely the same thing next time - to do otherwise would be messing with perfection. I did NOT, however, grease the cookie sheets. Perfectly spiced, perfectly cinnamony, perfectly tender, light, crispy and chewy. Perfectly beautiful too. This is just a perfect cookie all the way around! I used Hershey's cinnamon chips which I know are only sold in limited regions of the country. But the cinnamon chips are really essential in this cookie so if you can, do seek them out rather than eliminating them or making substitutions. While it may be pricey to order them online, I've seen them at King Arthur Flour, Calico Bean Market and on Amazon. One of the better cookies I've ever made, above average in my opinion. Great "cookie-jar" cookie.

Most Helpful Critical Review
Jun 07, 2004

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


33 Ratings

Sep 12, 2011

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 keep a lot of brown sugar on hand and I never have dark brown sugar on hand at all so I used half white and half light brown sugar and for the extra quarter cup of dark brown that the recipe asked for, I added 1/4 cup of molasses (which is what google told me to sub in a pinch). To compensate for the extra moisture that the molasses added to the recipe, I added an additional quarter cup of flour. I did not add the full amount of salt, a half teaspoon was plenty. After I added the one cup of cinnamon chips, I didn't think that was near enough so I dumped the rest of the bag in. The more the merrier, right? This recipe turned out a soft and chewy cookie, which is a favorite in this house. Very cinnamon-y and just......wonderfully comforting. What I liked best about this cookie dough is it was ready to go right off, you didn't have to chill the dough, even with using butter, and it didn't spread much and it adapted well to substitutions, which I think speaks volumes for a great recipe. I'll make this again! NOTE: Next time I make these, I'll roll them in sugar. I think they might be prettier that way.

Dec 23, 2010

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.

Nov 17, 2010

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 cookies scooped with my ice cream scooper. An excellent fall cookie!

Oct 22, 2006

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 mouth piece of Heaven!

Dec 28, 2004

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!

Sep 29, 2011

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 more than 5 stars I would. They had the perfect hint of cinnamon and spice and the chips just put them over the top. I didn't add the pecans, because the guys here don't like them, but next time I will add them to a batch, because I know the crunch would make them even better. These cookies give me the perfect excuse to stock up on cinnamon chips!


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  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 165 mg
  • 7%

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

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