If you love soft, cinnamon flavoured cookies, these Soft Baked Cinnamon Chip Cookies are for you! Loaded with lots of cinnamon flavour, these are quick, easy, and freezer-friendly too!
If you’ve been reading my recipe posts for some time now, you will have read about my obsession with cinnamon chips or my obsession with cinnamon in general! I know I’ve posted it a million times on Facebook, and I’ve even had friends searching for them, but I was never able to find them. Until now.
Before we get too into it, it might come as no surprise to my readers that I’m back with a third installment of Lord Byron’s 24 Cookies of Christmas. Should you be new here, let me tell you a bit about how this works. This is my third annual Christmas cookie extravaganza. Like the previous two years, I will post a brand new Christmas cookie recipe for 24 consecutive days. Yes, that means Saturdays and Sundays too! For your reference, you can find links to the first two years further down the page.
Fresh off of my 12 Biscotti of Christmas series, I’m excited to get this new series started. Last year, I also did 12 Bundt Cakes of Christmas. Now, who’s ready to get started on this journey with me? Is your cinnamon jar full and ready to be used up? Have you found some cinnamon chips or are you making your own? Is your apron on and your oven preheated? Good! Let’s get to it!
WHAT ARE CINNAMON CHIPS?
Much like a chocolate chip in shape, they are a confection used for baking. They don’t melt or get extra soft and gooey like a chocolate chip when being baked though.
They have a great cinnamon and sugar flavour and are the perfect burst of texture and taste in baked goods. I love them in cookies, obviously, but they are so great in scones, cakes, or even just on top of some ice cream.
MORE CHRISTMAS COOKIE RECIPES!
Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series. Just click on the image below and you’ll find the full series for that volume all one page!
SOURCING CINNAMON CHIPS
Oh, isn’t that the million dollar question!!!! I’ve been told that they stock them at Walmart, although, I’ve never been able to find them there. I found mine at Target, but after a few years of looking at Target every single time I went, it was just this last time that they were in stock.
You can also find them online. I see from a quick internet search that Amazon has them and can ship them right to your door. During that internet search though, I found an article that suggested Hershey’s has discontinued them. I certainly hope not!
You can also buy them directly from Hershey’s online store. That’s probably the safest and easiest route to take. The price with Amazon fluctuates so much, but at the online Hershey store, they are always just over four dollars.
If all else fails, you can make your own. I’ve never tried making my own and I can’t vouch for how great they are, but just in case, here’s a link to a homemade cinnamon chip recipe.
CHOOSE HOW YOU’D LIKE THE COOKIE TO LOOK
As you can see from the photographs, there are two very distinct looks. I love to put a big platter of cookies together that are the same cookie, but have contrasting looks. I do it quite often.
You can roll the cookies into balls, place them on your baking sheet and leave the final look to fate. Or, you can top the balls with a few extra cinnamon chips. I did it both ways.
When the cookies were cooled, I dusted the plain-baked cookies with confectioner’s sugar just to make them look more appealing. Otherwise, I find that if you skip the task of topping each un-baked, rolled cookie without extra cinnamon chips, they look rather plain. The choice is yours.
MORE CHRISTMAS CONFECTIONS!
In some cases, we want more than a cookie. That’s why I have two more Christmas-themed collections you might want to consider. The first, is my 12 Bundt Cakes of Christmas, and the second is my 12 Biscotti of Christmas. Click on the image below to see each collection all on one page with links to each recipe!
STORING, PACKAGING, AND FREEZING
If you plan to freeze these Soft Baked Cinnamon Chip Cookies, you certainly can! Once they are completely cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in! You can freeze these cookies for up to three months.
CONCLUSION:
As I said, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 100 Christmas recipes and counting. There’s something for everyone! Cheers!
Soft Baked Cinnamon Chip Cookies
Ingredients
- 1 cup brown sugar, lightly packed
- 1 large egg
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 cups cinnamon chips
- 2 tablespoons confectioner's sugar, optional
Instructions
- Preheat oven to 350°F. Prepare a baking sheet with a silicone liner or parchment paper. Set aside.
- Using a hand-held mixer, blend together the brown sugar and butter until light and fluffy.
- Add the egg and salt. Mix into the butter mixture.
- Add the flour, baking soda, and cinnamon. Mix until just incorporated. Do not over mix.
- Stir in one cup of the cinnamon chips.
- Use a small cookie scoop, about 1 tablespoon in size, to scoop the cookie batter into even portions. Roll into balls and place on prepared baking sheet, at least 1 inch apart. Top with a few extra cinnamon chips if desired.
- Bake for 15 minutes. Remove from oven and immediately transfer to a wire cooling rack to completely cool.
- Once completely cooled, dust with confectioner's sugar, if desired.
Nutrition
stefanie says
These are amazing! The perfect cinnamon cookie.
The chips are hard to find. That alarm about them being discontinued has been around a while, so I hope it is not true also. My local grocery has them this year, so I will go buy more because this batch will not last long. YUM.
Laura says
I made 2 batches of this. One using chocolate chips instead of cinnamon and I left out the cinnamon powder. The other I divided the dough in 3 and added different flavours to each (chocolate chips and Nutella, honey roasted peanuts and peanut butter, mint chocolate with fondant cream chunks).
I had some questions if you could clarify for me.
The first batch was great, nice tasting, easy to make. They were just the right softness after 15 min bake and a few min cool down. However, just a few hours later they were rock hard even though kept in an airtight container. Is this supposed to happen or did I do something wrong? I had to microwave them for them to soften enough to be edible again.
The same happened with the second batch too. But 2 other strange things happened with this batch that I wanted to ask about.
1 – in one of the parts I added some honey roasted peanuts and a few teaspoons of peanut butter. These cookies did not really spread at all. They pretty much kept the shape of ball I put them in at the start. They did cook throughout and were soft right after baking and they tasted fine. I was just curious why they didn’t spread as expected.
2. In one of the other parts I put mint fondant chocolate chunks (I had some bars of mint chocolate that no one liked so I thought I’d try to integrate it in some recipe in the hope it would dilute the strong mint taste) but these cookies overspread so much they leaked on one another and all became one giant tray sized cookie by the end. Any idea why this happened? They also seemed to be a bit crispier than the others, but soft enough to be edible.