Chocolate cinnamon cookies recipe
These chocolate cinnamon cookies are my absolute go-to recipe when it comes to Christmas cookies. Or any cookie that I want to make using cookie cutters for that matter! That ranges from Halloween to birthdays to after-school snacks, depending on the shape of the cookie cutter. I’ve been making them for years, and they’re a huge hit with the kids (and the grownups too, who generally have to fight the kids for a taste!).
What I love about them is that they’re extremely easy to make, because you only need one big bowl and a whisk! If you have a standing mixer then that’s great too. But I made these cookies by hand for years before finally trying them out in my KitchenAid. Whatever works for you!
Because I’m always looking to optimize my time, I usually make two batches of the dough. I cook one the day of, and then leave the other batch of rolled out dough in the fridge, nestled in between two sheets of parchment paper. You can keep the dough like this for up to 2 days. That means freshly-baked cookies chocolate cinnamon cookies are only a few minutes away!
Spicy chocolate cinnamon cookies, anyone?
If you’re looking to spice up these chocolate cinnamon cookies a little bit, add a teaspoon of chili powder to the dry ingredients. The combination of chocolate and chili pepper is absolute heaven, and reminiscent of Mexican chocolate cookies. Any spicy-food lover will fall totally in love with these cookies!
I originally found this recipe on the website 750g.com almost ten years ago! Oddly enough, I haven’t really changed the recipe at all! And if you know me, you know that’s rare. I’m always a sceptic and I always try to cut down the sugar. So trust me, it’s definitely a keeper.
Chocolate cinnamon cookies
- 125 g lightly-salted butter softened
- 125 g white sugar
- 1 egg
- 230 g flour
- 20 g unsweetened cocoa powder high quality
- 1 tsp cinnamon
- Start by creaming the butter and sugar together in a large bowl using a whisk, or in a standing mixer using the whisk attachment. Whisk on medium speed until the sugar and butter are perfectly blended.
- Add egg and whisk well.
- Sift the cocoa powder on top of the butter/sugar/egg mixture and whisk again until incorporated.
- Sift the flour and cinnamon on top of the mixture, and mix well using a wooden spoon or spatula. You don't want to overwork the dough, just make sure that everything is properly blended.
- Take the dough out of the bowl and shape it into a ball with your hands. Try to work the dough a little bit so that everything is homogenous and there are no odd bits left. It should look totally uniform.
- Place the dough in between two sheets of parchment paper, and roll it out using a rolling pin to about 1 mm thick. Make sure to lift up the parchment paper before each time that you roll it out, so that you don't get creases on the dough.
- Let rest in the fridge for at least 30 minutes, or up to 2 days!
- Preheat the oven to 170C and line two cookie sheets with a silicon mat or parchment paper.
- Take the dough out of the fridge. Cut out shapes using your favorite cookie cutters, roll the excess dough back into a ball and repeat until you've used it all up. If the dough gets really sticky, then feel free to place it back in the fridge to firm up again so that you can roll it out properly.
- Bake for 12-14 minutes, depending on the thickness of your cookies and how crispy or chewy you want them to be. Let them cool on a wire rack until they've hardened. Store them in an airtight container for up to 5 days.
Looking for more delicious cookie recipes? Check out all of my sweet recipes here!