Crunchy Cinnamon Cookies
For Cinnamon Lovers. These Crunchy Cinnamon Cookies are to die for! It’s impossible to eat just one of these. Trust me.
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 cinnamon 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! My Cinnamon Honey Cookies are another great option.
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.
The use of cream of tartar in this cookie recipe helps give these cookies a tender inside while maintaining a crunchy outside.
Gather your Ingredients
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 the oven to 400°F.
- Line a baking sheet with parchment paper or a silicon mat.
- In a mixing bowl, use an electric hand mixer to cream the butter, eggs, vegetable shortening, vanilla extract, and 1 1/2 cups sugar at medium speed until creamy.
- In another bowl, combine the flour, baking soda, salt, and cream of tartar. Sift into the butter mixture and mix to combine.
- In a separate small bowl, mix the ground cinnamon and sugar.
- Scoop 1 tablespoonful of dough and roll into a ball. Toss in the cinnamon sugar mixture and place on the baking sheet.
- Bake for 8 to 10 minutes or until golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. The cookies will stiffen up as they cool.
Crunchy Cinnamon Cookies
Equipment
- Bowl for Mixing
- Baking Sheet
- Hand Mixer
Ingredients
- ½ Cup Unsalted Butter, softened
- 2 Eggs
- ½ Cup Vegetable Shortening
- 1 Tsp Vanilla Extract
- 1 ½ Cups White Sugar
- 2 ¾ Cups All Purpose Flour
- 1 Tsp Baking Soda
- ½ Tsp Salt
- 2 Tsp Cream of Tartar
Cinnamon Sugar Coating
- 2 Tsp Ground Cinnamon
- 2 Tbsp White Sugar
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper or silicon mat.
- In a mixing bowl, use an electric hand mixer to cream the butter, eggs, vegetable shortening, vanilla extract, and 1 1/2 cups sugar at medium speed until creamy.
- In another bowl, combine the flour, baking soda, salt, and cream of tartar. Sift into the butter mixture and mix to combine.
- In a separate small bowl, mix the ground cinnamon and sugar.
- Scoop 1 tablespoonful of dough and roll into a ball. Toss in the cinnamon sugar mixture and place on the baking sheet.
- Bake for 8 to 10 minutes or until golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. The cookies will stiffen up as they cool.
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.
Made these cookies today and they are delicious. Tasted like sugar cookies covered with cinnamon and sugar. They are delicious. Nice and crunchy on the outside and soft in the middle. Love them. Thanks chef for this recipe.
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.
forgot to add that I also bake them at around 325 degrees F for 15-17 minutes (my oven tends to run hot)
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