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Closeup of cinnamon crinkle cookies that have been decorated for the holidays.
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Chewy Cinnamon Cookies

Chewy cinnamon cookies are rolled in cinnamon & sugar before baking then dipped in a cinnamon and chocolate glaze. Decorate them for Christmas or eat them plain! They are crispy on the edges and chewy in the middles - a delicious holiday treat!
Course cookies
Cuisine American - Vintage
Prep Time 10 minutes
Cook Time 8 minutes
Chilling Time 2 hours
Total Time 2 hours 18 minutes
Servings 36
Calories 200kcal
Author Marye Audet-White

Equipment

Ingredients

  • 1 cup butter room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 ⅔ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda

Spicy Sugar

  • ½ cup sugar
  • 2 tablespoons cinnamon
  • ¼ teaspoon cayenne optional

Chocolate Glaze

  • 12 ounces dark chocolate
  • 2 tablespoons butter
  • 2 teaspoons cinnamon

Instructions

Cookie Dough

  • Mix the dry ingredients in a large bowl and set aside.
  • Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Or use a hand held electric mixer.
  • Cream butter and sugar on medium speed until light and fluffy.
  • Add the eggs one at a time, beating well after each one.
  • Add the vanilla extract and mix until well blended.
  • Stir in flour mixture until the dough comes together and you can't see any streaks of flour.
  • Cover with plastic wrap and chill for at least two hours, or overnight.
  • Mix the cinnamon, sugar, and cayenne in a small mixing bowl. Set aside.
  • Preheat oven to 375°F.
  • Line a baking sheet with parchment paper and set aside.
  • Gently roll tablespoon-sized pieces of dough (about 0.5 oz each) into a ball.
  • Drop each dough ball into the cinnamon sugar mixture and roll around until the dough is covered.
  • Place 2-inches apart on the prepared baking sheet.
  • Bake for 8 to 10 minutes. Centers will still be soft.
  • Let cool for 10 to 15 minutes before removing from cookie sheets.

Chocolate Glaze

  • Add the chocolate and butter to a microwave-safe bowl.
  • Microwave on 50% power until melted, stirring every 20 seconds.
  • Add cinnamon and cayenne, stirring to blend.
  • Dip each cooled cookie halfway into melted chocolate and place on parchment paper to set. Add sprinkles, nuts, or other décor while chocolate is still very soft.

Video

Notes

Storage:
Store in an airtight container for up to a week or freeze for up to 3 months.
Expert Tip: Make sure that your ingredients are all at room temperature to get the best texture for your cookies.
  • Use baking soda and baking powder in this recipe. Baking soda weakens the gluten and that helps the crackles to form properly but it needs the baking powder to rise.
  • If your cinnamon cookies don't crinkle enough at 375F try 325F for a longer period of time and see if you like them better.
  • Be sure to remove them from the oven when they are puffed and JUST done if you like chewier cookies.
  • Chilling the dough overnight will give you an easier dough to work with.

Nutrition

Calories: 200kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 28mg | Potassium: 116mg | Fiber: 2g | Sugar: 17g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg