Soft Aromatic Cinnamon Cookies (Printable version)

Soft, aromatic cinnamon treats with crisp edges and tender centers, perfect with coffee or tea.

# List of ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons ground cinnamon
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - ¾ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 2 teaspoons pure vanilla extract

→ For Rolling

09 - 2 tablespoons granulated sugar
10 - 1 teaspoon ground cinnamon

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ground cinnamon, baking soda, and salt in a medium bowl.
03 - Beat the softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Add the egg and pure vanilla extract to the butter-sugar mixture and mix until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
06 - Mix 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a small bowl.
07 - Scoop tablespoon-sized portions of dough, roll into balls, and coat each thoroughly with the cinnamon-sugar mixture.
08 - Place the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart.
09 - Bake for 11 to 13 minutes, until edges are set and centers remain slightly soft.
10 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They bake fast and fill your home with the kind of scent that makes people wander into the kitchen asking questions.
  • The edges crisp up while the centers stay soft, so you get two textures in one bite.
  • You probably have everything you need already sitting in your pantry.
02 -
  • If you pull them out when they look slightly underdone in the center, they will be perfectly chewy once they cool.
  • Room temperature butter is key, cold butter will not cream properly and the texture will suffer.
03 -
  • Use parchment paper instead of greasing the pans, it prevents over-browning on the bottom.
  • Chill the dough for 30 minutes if it feels too soft to roll, it makes handling much easier.
  • Rotate your baking sheets halfway through for even browning if your oven has hot spots.

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