As I reflect on my daily routines, it’s become evident that no day goes by without the comforting touch of cinnamon. From my morning breakfast to the soothing swirls in my coffee, this delightful spice has etched its place as an indispensable part of my life.
Recently, I discovered a recipe for the most exquisite cinnamon cookies, and what’s even more enticing is how incredibly easy they are to make. In just half an hour, you can prepare and bake these mouthwatering treats, with the only challenge being the anticipation as they cool to perfection—though I promise it’s well worth the wait.
The best part? You can devour them in a matter of seconds. These cookies are so light and delightful that you might just find yourself enjoying half a batch in one sitting, paired wonderfully with a steaming cup of coffee. With a chewy interior and a crispy exterior enhanced by a delectable coating, these cookies have the power to infuse your home with the comforting scents of warm spices, much like the ambiance of Christmas itself.
As the holiday season looms ever closer, I couldn’t resist the urge to share this scrumptious recipe with all of you.
And here’s a little secret: it happens to be gluten-free, but you can make it with simple flour. I’ve tested both versions, and I can confidently say that both are equally delightful.
To all cinnamon lovers out there, this one’s for you!
- 1 1/2 cups gluten free self raising flour
- 1 teaspoon gluten free Xanthan Gum
- 1/2 cup (1 stick) butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamon
- 1/4 nutmeg
- 1/2 teaspoon sea salt flakes
For the Coating
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, whisk together the gluten-free self-raising flour, gluten-free Xanthan Gum, and the spices (ginger, cardamom, nutmeg, and 1 teaspoon of cinnamon). Set this dry mixture aside.
- In a separate large mixing bowl, combine the gold butter cubes, granulated sugar, and brown sugar. Cream together the butter and sugars very well until the mixture is smooth and well combined. You can use an electric mixer or beat with a wooden spoon until creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture (from step 1) into the wet mixture (from step 2).Stir very lightly and gently until the dry and wet ingredients are just combined. Be careful not to overmix, as overmixing can make the cookies tough.
- In a separate small bowl, mix the sugar and cinnamon for the coating.
- Now, it’s time to shape the cookie dough into balls. The batter may be sticky, but don’t worry. Working quickly, take a portion of the dough, about 2 tablespoons in size, and roll it into a ball using your palms.
- Roll each ball in the sugar and cinnamon coating until it’s well covered.
- After placing the coated cookie balls on the baking sheet, gently press each ball with a fork to create a crisscross pattern and flatten them slightly.
- Bake the cookies in the preheated oven for about 12-15 minutes or until they are golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Secrets & Notes
- You can make these cookies with just self-raising flour if you don’t have any issues with gluten. In that case, simply skip the Xanthan Gum. The Xanthan Gum is used in gluten-free recipes to mimic the elasticity and binding properties of gluten, providing a better texture in baked goods. If gluten isn’t a concern for you, it’s not necessary to use it in this recipe.
- To take these cinnamon cookies to the next level, opt for a high-quality Ceylon cinnamon. The good news is, this premium cinnamon variety is not as expensive as you might think. It imparts a depth of flavor and aroma that truly makes these cookies exceptional.
- If you find the cookie dough too sticky to work with, chilling it in the refrigerator for 15-30 minutes can make the shaping process easier.
- These cookies are best enjoyed fresh but can be stored in an airtight container for a few days. Just remember that their irresistible aroma may tempt you to finish them all in one sitting.
- For those who prefer their cookies extra chewy, here’s a trick, after removing the cookies from the oven, place a slice of fresh bread in the container with the cookies when storing them. The bread will help retain moisture and keep your cookies wonderfully chewy for days.