Cookie month #14: Cinnamon cookies

Cinnamon brings to mind the warmth of Christmas for me. It might be some months away yet (I have already seen some stores put up Christmas decorations up), but I reckon it’s never too early (or late) to celebrate the season of giving.

Try these with a hot chai. It might be spice overkill, but I am definitely in the flavour-burst kind of mood of late.

Cinnamon cookies

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Makes 30 cookies


  • 227 gms unsalted butter, room temperature
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 tsp cinnamon
  • 2 tbsp milk
  • 1 large egg
  • 2½ cups all-purpose flour, sifted
  • ½ tsp salt
  • Cinnamon sugar for rolling


  1. Cream the butter, sugars, salt and cinnamon.
  2. Note: The longer you cream these ingredients, the more air you'll incorporate, giving you a lighter cookie. If you want a chewier cookie, cream only enough to combine the ingredients.
  3. Add the egg and milk and mix until blended.
  4. Add the flour to wet ingredients and mix until they're combined. You can chill it for a few minutes if it's too soft to work with right away.
  5. Preheat oven to 150°C.
  6. Roll tablespoonfuls of the dough into balls before rolling in the cinnamon sugar. Place them onto your baking tray. Leave about 5cm between each cookie, so they have plenty of room to spread.
  7. Use the back of a spoon to flatten the cookies onto the baking tray.
  8. Bake for around 15 minutes or until the edges and bottoms of the cookies are beginning to look golden brown.

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