I love these Crunchy Cinnamon Cookies. I like experimenting with different kinds of cookie recipes and keep the best ones for my shortlist of go-to cookies. These Cookies made it to that list.
I often mention on this blog that many of my recipes are easy to make like this one is. Additionally, I always say how great the recipe tastes. That's because if I don't like how the recipe turns out, I don't publish it on this food blog.
These cookies are no different, they are easy to make and taste great. The very first time I made them, they were gone before I knew it!
Since I love Cinnamon so much, I just had to look up its origin on one of my favorite websites. Here's the article I found on the origins of Cinnamon.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Crunchy Cinnamon Cookies recipe (see recipe card for quantities): All Purpose Flour, Eggs, Ground Cinnamon, Unsalted Butter, White Sugar, Vegetable Shortening, Salt, Cream of Tartar, Baking Soda and Vanilla Extract.
🥣 How to Make Crunchy Cinnamon Cookies
Preheat oven to 400°F.
Line a baking sheet with parchment paper.
Using an electric mixer, beat butter, eggs, shortening, vanilla, and 1 ½ cups sugar at medium speed until creamy.
Combine flour, baking soda, salt, and cream of tartar. Sift into the butter mixture and mix to combine.
In a separate bowl, mix cinnamon and 2 tablespoon of sugar.
Scoop 1 tablespoonful of dough and roll into a ball. Toss in cinnamon sugar mixture and place on baking sheet.
Bake for 8 to 10 minutes or until golden brown. Cool completely before serving.
Crunchy Cinnamon Cookies
Ingredients
- 2 ¾ Cups All Purpose Flour
- 2 Eggs
- 2 teaspoon Ground Cinnamon
- ½ Cup Unsalted Butter
- 1 ½ Cups White Sugar
- ½ Cup Vegetable Shortening
- ½ teaspoon Salt
- 2 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Using an electric mixer, beat butter, eggs, shortening, vanilla, and 1 ½ cups sugar at medium speed until creamy.
- Combine flour, baking soda, salt, and cream of tartar. Sift into butter mixture and mix to combine.
- In a separate bowl, mix cinnamon and 2 tablespoon of sugar.
- Scoop 1 tablespoonful of dough and roll into a ball. Toss in cinnamon sugar mixture and place on baking sheet.
- Bake for 8 to 10 minutes or until golden brown. Cool completely before serving.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Tomatohead
This cookie had a strong baking soda aftertaste which is surprising since there isn't a lot in the recipe. Maybe it doesn't play well with the cream of tartar? Not sure why the cream of tartar was in the recipe anyways since its usually used to help stabilize meringues.
Overall pretty bland. Could have used some cinnamon in the actual dough, or some nutmeg or something. Won't make again
Janice
I make these cookies on an almost weekly basis, my spouse and I really enjoy them. I altered the recipe slightly by pressing the balls flat with a fork before baking. They didn't spread out as much as I expected when I baked as directed in the recipe and they are somewhat chewy, but flattening into discs before baking results in a much crunchier (& slightly crumbly) cookie.
Janice
forgot to add that I also bake them at around 325 degrees F for 15-17 minutes (my oven tends to run hot)