Plenty of cinnamon taste in this one!
Perfect! I have never had cinnamon cookies before...but after reading the reviews, I decided to try them. I love to bake and cook...I would not change a thing. They are wonderful. Three baking tips: as one reviewer suggested, use parchment paper...they'll be even more perfect! Chill the dough just a bit before dropping them onto cookie sheets. They won't spread thin. (Because of the butter) Lastly, for perfectly round cookies that are all the same size, as odd as it sounds, shape them into squares that are 1 inch on all sides, and maybe 1/2 inch on top and bottom. They'll look like they are tall, but they *do* come out perfect. Thanks for a delicious recipe!
Read MoreThis recipe was super yummy, with my tweaks! I think what was missing for all those who thought it needed an oomph was some vanilla. I added about 1 1/2 teaspoons of vanilla, omitted the molasses (for an unadulterated cinnamon flavour) and went crazy with 2 Tablespoons of cinnamon. Definitely use real butter. Yummy! *munch, munch*
Read MoreThis recipe was super yummy, with my tweaks! I think what was missing for all those who thought it needed an oomph was some vanilla. I added about 1 1/2 teaspoons of vanilla, omitted the molasses (for an unadulterated cinnamon flavour) and went crazy with 2 Tablespoons of cinnamon. Definitely use real butter. Yummy! *munch, munch*
Perfect! I have never had cinnamon cookies before...but after reading the reviews, I decided to try them. I love to bake and cook...I would not change a thing. They are wonderful. Three baking tips: as one reviewer suggested, use parchment paper...they'll be even more perfect! Chill the dough just a bit before dropping them onto cookie sheets. They won't spread thin. (Because of the butter) Lastly, for perfectly round cookies that are all the same size, as odd as it sounds, shape them into squares that are 1 inch on all sides, and maybe 1/2 inch on top and bottom. They'll look like they are tall, but they *do* come out perfect. Thanks for a delicious recipe!
This is an "okay" cookie with the potential to be better, but as written only merits three stars. Some reviewers were disappointed that this cookie turns out flat and some of the submitted photos illustrated that. That didn't appeal to me, so in an effort to eliminate that problem I used half butter/half shortening, added an extra 1/4 cup flour, made sure not to over-cream the butter and sugar and chilled the dough for about an hour. I was tempted to reduce the amount of butter too and ultimately wish I had, because the cookie still turned out flatter than I would have preferred. Noticing this was missing, I added a teaspoon of vanilla and 1/4 teaspoon salt and I can't imagine how flat tasting this cookie would have been without those additions. The cookie is light and crispy/chewy, with a mild cinnamon and molasses flavor - four stars with my changes. I'd call it an enhanced sugar cookie. Not a bad tasting cookie at all, but if you're looking for the cookie to reflect its name I'd increase the cinnamon significantly. Bottom line, I suppose I could play around with this even more to resolve some of its issues, but a good, well-written recipe should require no changes.
This is a great recipe! I get 7 dozen cookies using a 100 scoop. If you work too slowly, the dough will start to dry up. These cookes spread out flat while cooking so give them room. Hint: Spray your measuring spoons (for the molasses) with vegie cooking spray and the molasses will not stick in them.
WONDERFUL Recipe!!! These cookies are delightful! I added a tiny bit more flour (after the first sheet baked) so they wouldn't spread as thin. They have a light buttery-cinnamon taste and are tender-crisp-chewy. Everyone loved them. THANKS! I'll make these often.
A very good cookie recipe. I replaced the white sugar with turbinado sugar and eliminated the molasses, and the result is even better than the original recipe. Much more cinnamony without that molasses taste.
I thought these were AMAZING. Best cinnamon cookies I have ever had, if I do say so myself. Followed the recipe exactly aside from adding an eensy extra bit of cinnamon, because I really like cinnamon... :] Oh, I put a few pinches of white sugar on top before baking them as well. They had crispy edges and soft centres... Delicious! Even everyone at school and my parents loved them. This recipe's a keeper.
These are possibly the best cookies I have ever had. I had to freeze some of them so my family would not eat them all in one day. Great for fall, curl up with a book, a mug of hot chocolate and a plate full of these.......thanks for the GREAT recipe!
These cookies are unlike any I've made before, and I loved them. They taste like Cinnamon Life cereal. However, I had to cook mine for a lot longer than ten minutes, and they still were mushy and flat! Not too appealing to the eye. However, the second batch I made the cookies much smaller (about the size of a walnut) and had better luck. I also sprinkled them with more cinnamon before baking.
My kids, husband, and I really enjoy these cookies. The first time I made them I followed the given instructions, but the next time I revised a couple things. Instead of using molasses I used honey, and instead of using 1 1/2 cup of white sugar, I used 1 cup white sugar and 1/2 brown sugar. They turned out amazing!
I am so glad that I tried this recipe. Not only is it easy, they're delicious! It's amazing something this easy can taste so good. One quick word of advice. If you freeze the dough make sure it is thawed out before baking, otherwise, the cookies have a different puffier texture. (but it doesn't affect the great taste!
I didn't add vanilla or salt, even though I meant to... I'm glad I didn't though, because these cookies have a perfect flavor. They taste like a cinnamon bun in a cookie. :) Yes they are flat, but I find it charming. I probably doubled the cinnamon, but I didn't measure, so I'm not sure.
Over all, the texture and everything was great. Golden brown on the bottom and soft all over. But the taste for me was so-so. Not bad, just not something I would ever crave. I did change a few things...I added 1/2 cup of brown sugar in place of white,and about 1/4 cup of shortening in place of butter. The original amount of everthing was still there, I just had to sub in a few things bc I ran out of white sugar and butter. :)
Quick. Easy. Very easy. Piece of cake to do, and the cookies are so delicious, I was tempted to make a whole extra batch because I just know these will not stay long. The cinnamon taste lingers delightfully. Hmmm... maybe dip them in Cool Whip? I think I'll try it...
I rate these at 4-1/2 stars! I used 2 tbsp cinnamon and 2 tbsp molasses and decreased the sugar to 1-1/4 cups. I ran a test batch through @ 11 minutes. 9-10 minutes works best. Nice and chewy if not overbaked! Thanks for sharing!
A lovely cookie that tastes like autumn! It made the house smell incredible. I didn't want a flat cookie so I added a half cup more flour and a bag of Hershey's Cinnamon Chips.
This cookie has that perfect crunch. I made it exactly as written using high quality Vietnamese cinnamon. The flavor was just right and perfect with a cup of coffee or glass of milk. I wouldn't change a thing. Thank you for sharing!
Excellent texture when substituting low-fat cream cheese for 1/2 of the butter!
These were amazing but having just baked the big and chewy chocolate chip cookies and having read reviews I did alter the recipe. I made the following changes: -1 cup white sugar, 1/2 cup of light brown sugar (didn't have plain brown sugar) -I did the one egg and added an egg yolk(at room temperature instead of right out of the fridge) -1 1/2 tbsp of vanilla in place of the molasses (I love cinnamon too much and wasn't going for a gingerbread taste) -2 tbsp's of cinnamon instead of 1 -I melted the one cup of butter and let it cool to room temperature before using it -I only used 1 tsp of baking soda instead of 1 1/8. Honestly, I just didn't have the right measuring spoons but it still turned out fine. -I added 1/2 tsp of salt and used salted butter because it was all I had -Cooked for 13 minutes exactly after rolling into tbsp sized balls Delicious!!!
These were easy to make and got raves at the office! Next time I will try with cinnamon chips added.
I used brown sugar in place of the white sugar I'm out of at the moment, and it made for quite a nice cookie. Particularly good fresh from the oven! These put me in mind of the types of cookies 1950's housewives would send in their husbands' lunchboxes everyday.
This is a GREAT recipe! I took the advice from "spiritanointed" and replaced the molasses with 1 1/2 tsps of vanilla. I also used 1 cup of white sugar (like the recipe says) but substituted the remaining 1/2 cup with brown sugar. This adds great texture and tast to the recipe. As a final touch I sprinkled some cinnamon sugar on top of the cookies right when they came out of the oven.... so yummy!!! Happy baking.
Next time I'll probably double the cinnamon for this to TRULY be a CINNAMON cookie. When I first tasted them, I didn't get the cinnamon taste until the end, and I really wanted BAM - CINNAMON cause I love cinnamon. These are a flat cookie as the pictures show, but that was okay for me - made them different than most cookies that I make and they still were chewy.
This is just about the easiest cookie recipe!! Unfortunately my mixer broke, so I whipped this up by hand and I think it was as quick if not quicker without the mixer! It's a real winner in our home both with ease and time and makes a ton of yummy cookies! (Though I must admit, I do add a tiny bit more cinnamon!!!! I just love the stuff!)Thank you Mellan for sharing this recipe!
Recipe as described makes 5 dozen cookies. Dough is not sticky so it is easy to work with. I couldn't stop myself from eating a dozen of these as they were cooling.
These fabulous cookies are simple, elegant, impressive and addictive. Try using Vietnamese cinnamon (I got some from Bakers' Catalog) for bright, strong cinammon flavor.
So good! The only change I made was to use and extra TBS of cinnamon & was very glad I did. These taste sort of like what you would get if a molasses cookie and a snickerdoodle had a baby. Thanks for sharing, my coworkers loved them!
We think these are awesome! The cookies DO come out flat but they're beautiful cookies, crispy around the edges & chewy in the middle. Perfect amount of cinnamon but I suppose you could add more if you wanted. Mine were done to perfection at 11 min. I'll be making these often-they go great w/my coffee:) Thank you!
These cookies are wonderful. They are a big hit in my house. They weren't puffy and cakelike like in the picture. They ended up being flat which was fine and I only cooked them for 8 min. They seemed to stay soft and chewy that way. They have great flavor but I thought they needed an icing so I made a cream cheese icing to put on top of the cookies. I used 4 oz of cream cheese, softened, 1 T of butter, 2 C powdered sugar and 1 1/2 T of milk. I would probably half this recipe as it does make quite a bit and I think half of this would be sufficient to ice the amount of cookies in this recipe or you could always double the cookie recipe because they will disappear fast.
A yummy cookie recipe! Especially perfect for cool fall days- fills the house with a wonderful cinnamon aroma. Thanks, Mellan, for a new favorite!
They were just okay. Really, nothing exciting. Boring. Very soft and doughy, not "chewy". Even though I baked them for a lot longer than the recipe stated and watched them carefully they still seemed to have no crunch at all, even around the edges, and too soft in the middle. Flavor is not great either, although I did take other reviewers suggestions to heart and added brown sugar with the white, vanilla, and doubled the cinnamon. I also added about 1/8 tsp. of allspice and 1/2 tsp. of ginger. Still didn't have much taste. BUT, I got beautiful looking cookies by measuring with a small ice cream scoop, rolling into balls and then rolling in coarse sugar. Looked great, but blah and ho hum. Won't make again.
These are wonderful. The house smelled of cinnamon all afternoon! I used cinnamon chips also!!! very easy and good!!!!!!! I doubled the recipe , needed more than 36 and I ended up with 106 cookies!!!They are so great I am glad it made so many though!!!Thanks Mellan!
Great cookie! I used turbinado sugar instead of white,alsopressed each pat of dough into a mixture of turbinado sugar and cinnamon. The course texture of the sugar gave the top a nice crunch. One batch I added some grated apple with the excess moisture pressed out. Quite yummy indeed.Thanks!
With all the rave reviews I was expecting something spectacular, but was very dissappointed. They were okay, but I wouldn't add to my cookie recipe collection.
WOW!! These are some of the best cookies I've ever made, and I make cookies at least twice a week. I did make a few changes after reading the reviews here. I used 1 cup sugar and 1/2 cup brown sugar, added about a tsp more cinnamon, 1 1/2 tsp vanilla, and 1/2 tsp salt. The salt is really needed to compliment the sweetness of cookies. The dough was easy to work with--I just scooped about a tablespoon into a rough ball and slightly flattened it for each cookie. Baked for 8 minutes, and the results were fantastic. I used Silpat baking mats and had no problems with the cookies sticking or falling apart, but did let them cool for a few minutes before removing them to wire racks. I won't even admit how many I ate before the kids got home from school! The cookies are crisp on the outside, but so buttery and chewy on the inside. The flavor is fantastic. I will certainly be making these again soon!
These were great - quick, easy, and delicious! I made the recipe as stated, and divided the batch into 3 parts - one part I added nuts, another chocolate chips, and the last batch I dipped in cinnamon sugar. Made them for a co-worker's birthday - they were gone by 10am! Will definitely make these again!
SUPER!! These make big, delicious cookies that never last long at my house. Givem them plenty of room to spread out while baking, though. Thanks for a great recipe!
These cookies were so warm and comforting. I definitely made these more than a few times already. They turned out perfect each time. Perfect cookie to go with a hot cup of coffee on those cold nights.
This recipe does make a good tasting cookie, but I would not call it a cinnamon cookie. The molasses kinda takes over the cinnamon, but then again it doesn't taste like a molasses cookie. I tasted more like a cross between a brown sugar cookie and a molasses cookie. I suggest you tasting the dough and adding more cinnamon to suit your taste before you bake them.
These cookies were wonderful! They were light and crispy, but still slightly chewy in the middle - the texture reminded me of ginger snaps. I added a little bit extra cinnamon, and they tasted perfect. I baked them to take to a meeting, and they were a big hit with everyone there!
simple and sweet little cookies! Great comfort food with a big glass of milk. I did add vanilla and threw in more cinnamon though. turned out great will make again!
They were pretty good but I didn't exactly follow the recipe so I'm sure that isn't much help.
I tried making this, and the results turned out great. Instead of using molasses I used an alternative of karo syrup or glucose syrup, and made it 2tbs. The cookie became very chewy and all of the people who tried it loved it. I just looks dull and plain tho -- like the pizza dough. So I covered it again with sugar and cinnamon on top to look more livelier. -- loved this recipe!
I dropped these by tablespoon fulls on parchment paper. I baked for 13 minutes and let cool on pan for about 5-10 minutes. Everyone loved the bigger cookies! It's the perfect combination of a crisp outside and soft inside.
Mmmm! These were the the best cookies I have EVER made! I love it! Very cinnamony! (is that a word?) We absolutely loved them- and the kids said that the dough was extremely good. I would have given them 10 stars if they would have let me!
These tasted wonderful! The only thing was that the dough was so wet and gooey.. I would advise using more flour. And when I took the cookies out of the oven, I couldn't get them of the sheet! They crumpled, so I refrigerated them overnight and then poured milk over it and used it as cereal the next morning! Yum.
These are excellent. I replaced the molasses with corn syrup and decreased the baking soda, used half brown sugar and upped the cinnamon a bit. I still think they need something else to bring out the cinnamon more, but they are great cookies.
These turned out great but I changed them up a bit. I used 1 1/2 teaspoons of vanilla, omitted the molasses and the baking powder and added a little extra cinnamon.
Great recipe. I sifted the flour, baking soda and cinnimon. I used 1/2 butter and 1/2 butter flavored shortening. Cooked 8 min on convection bake and left on the cookie sheet for 3 min. Excellent cookie, I will make again. Thank you!
"OKay" cookies. Didn't flatten out as predicted. For my repeat batch I would: use same amount of butter, 1 cup of sugar, same egg-molasses-baking soda, 2 cups flour, and more cinnamon.
Ok so it's been two days since I first read the recipe and made it two days in a row...! They are just amazing..! The kids love them and the recipe is just so easy and it takes so little time to make them AND to bake them! For baking I would suggest placing three to four teasp. in a row in order to give the cookied space to cook evenly. Sprinkling some extra cinnamon before baking and some brown sugar makes them divine...! The baking time is just right, because even though they look and feel really soggy after 10 mins in the oven, when they cool down they are as crunchy as a cookie can be! Adding some vanilla and some more cinnamon literally cover the egg smell! Awsome!
This recipe was super easy and quick, yet yielded a beautiful batch of tasty cookies. The reason I don't give it 5 stars is that I made a few alterations - I added 1 1/2 teaspoons of vanilla instead of the molasses and doubled the cinnamon, like other reviewers suggested. Without the extra cinnamon it would've been a bit bland. With the adjustments, I recommend this recipe!
I am making a variety of different cookies that go well with coffee and packaging them with some high quality beans to give to my office staff this year. I made these, and took the suggestion to roll them into small balls and coat with white sugar. They turned out perfectly and will complement coffee nicely.
Ohh, melt in your mouth. It makes me wonder why cinnamon cookies aren't as common as others, these are definetly a favorite in my family.
WOW!!! These cookies are wonderful. The only problem with them is that I can't stop eating them! Even my husband who usually only likes chocolate chip cookies likes them.
Anything with cinnamon in disappears at a rate of knots in this house and these were no different. I used black treacle for the molasses which I think is the UK equivalent. In my oven 10 minutes was the perfect cooking time, crisp on the edges chewy in the middle. Thankyou Mellan.
I added the vanilla extract as another reviewer suggested. It was looking too dry before adding the vanilla...I would like to try it with a bit of added apple juice if moisture is needed. Also, instead of molasses I used brown sugar as a substitute since I did not have molasses. According to another Web site, 3/4 the amount of the molasses called for is the amount of brown sugar to use...so 1 1/8 tbsp. in this case. Awesome cookies and one of the easiest recipes!
I followed spiritanointed's suggestions, adding 1 tsp vanilla with the egg, using 2 Tbsp cinnamon, and omitting the molasses. These are fabulous! Not the prettiest cookies I have ever seen, but once you take a bite you won't care. Easy dough to work with.
Great recipe, although I rolled them in a mixture green and red sugar (the kind of sugar you sprinkle on sugar cookies) and some white sugar. They looked very fesitive for Christmas. Husband said they were the best in the world. (These are flat tho - at least mine were and probably meant to be -- I would like them to be a little thicker so may add a bit of b. p. next time -- have to cook them exactly at the right temp, which for me was at 350, for 10 minutes, with the baking rack positioned in the middle).
I did not care for this recipe. I thought they were very boring....will not make these again.
I'm the worst cookie maker, but thought I would try to make these since the recipe looked so simple. Wow! They were easy to make and taste great.
These were just WONDERFUL!!!They came out looking very much like gingersnaps (thin and crackle topped) but were MUCH tastier with just the cinnamon. Slighty crisp around the edges but chewy in the middle.. JUST YUMMY!!!!!
Double the cinnamon, add vanilla, chill the dough, roll it into balls before baking, and these are the best cinnamon cookies in the world. Amazing every time.
These were very tasty cookies especially with my coffee. I increased the cinnamon to 2 tablespoons and added a splash of vanilla.
This was just what i was looking for! I wanted to make some cookies to bring to my family's house except i didn't have that many ingredients, but these were perfect, i just substituted pancake syrup for the molasses. The cookies were soft and sweet and my family LOVED them!
When I first tasted these cookies, I was in love. They are the best cookies I have ever tasted in my life, I swear! I chose this recipe because I am a cinnamon addict, and I'm glad I did. You see, I generally opt to bake the boring old chocolate chip cookies that can be very fickle. With these, I had them in the oven for ten minutes and every single one was perfect. I did change one thing though: I substituted the 1/2 cup of white sugar for 1/2 cup of brown sugar because I am also a huge brown sugar enthusiast. Everyone who tried these was so glad that I made them. =D
This is a very good cookie. I made about seven different cookies and I was asked for this recipe several times.
This is one of our new favorite cookies! Like others I omitted the molasses - leave that for ginger snaps - But I felt compelled to substitute something in its place so I used honey. The dough was sticky but I chilled a bit and formed it into two logs and chilled until firm. I sliced it into 1/4" thick slices then layed one side in a cinnamon/sugar mixture. Baked for 9 min. They did spread out to a thin but wonderfully crisp/chewy cookie - LOVE THEM!
These are great! I was out of chocolate chips and peanut butter but really wanted a cookie so I resorted to this. Now this will be a regular for sure!
As someone said, they added a little extra flour. I made it with 2.5 cups and worked well. They are like sugar cookies, but with cinnamon and molasses. Definitely will make again. Recipe said it would make 36. I made 78. Came out perfect size. Instead of dropping by teaspoons, I rolled into a log form about the size of a nickle circumference and cut into about 1/2 inch pieces, rolled into a ball, slightly flatten them. Regular size 1/2 sheet baking pan, used parchment paper and baked for 11 min. Definitely will make again. 35 cookies fit perfectly on one sheet.
These are great. Better than Snickerdoodles. My husband rates them right up there with chocolate chip.
Very good, very tasty. I rather enjoyed the texture and taste of these cookies. However, they were a bit sticky, so I had to add extra flour, and the cinnamon flavor could have been stronger, so in the final batch, I added extra. All were very yummy, though, and I enjoyed several before prying myself away from them. :)
This recipe was very easy to make. I added some miniature chocolate chips and they were delicious!
OH MY GOSH! These cookies are delicious! I made these to get a cinnamon smell in the house to usher in fall, and they are perfect! I will definitely be making these again, and I know they won't last once my husband gets his hands on them!
I made these as written and they were perfect. I baked for 12 min. I did roll some in cinnamon and sugar. They were a little too sweet with the extra sugar os I will just sprinkle more cinnamon next time. These were crispy on the outside and chewy inside- perfect. I rolled them into balls and they flattened and rounded nicely. Picture perfect! Thanks!
These were delicious, melt-in-your-mouth cookies. Will definitely make them again according to the recipe given. YUM!
Very unique cookie. I used the one tablespoon of cinnamon in the recipe and sprinkled the cookies with some cinnamon sugar because I like the sugary glitter it makes. These cookies are divine!! It will be interesting to taste them cool because I don't think they will last that long.
YUMMMMMMMMMM!!!!!!! I wanted to try a new kind if cookie and I came over this one. I LOVE it and have made these cookies many times since!
We loved these cookies. I get super fresh cinnamon from the health food store and the outcome is delicious. Thanks for a great recipe.
I followed this recipe exactly with the exception of doubling the cinnamon. They are the BEST! And the smell coming out of the kitchen while they're baking is awesome! Yummy! :)
Grandkids who love cinnamon said these are the best cookies they ever ate. I also added about 1 tsp cinammon to the batter.
Very delicious and moist cookie which didn't take long to prepare. I loved that the recipe called for ingredients that I already had on hand. I followed recipe as directed. I did refrigerate dough for approximately 30 minutes as others suggested. I also dipped each ball of dough into a cinnamon and sugar mixture for that added sweetness and attractiveness of the cookie. I almost cut the recipe in half, glad I didn't because I'm almost ashamed to say I've already eaten the majority of the batch they were that good.
I took the suggestion of other reviewers and decreased molasses to 1 tbspn and increased cinnamon to 2 tbspn. I sprinkled one batch with sugar and left the other plain - they were equally delicious! Thanks for a great easy recipe!
Soft and chewy! Thanks for the recipe!
Wish I'd doubled it! Unbelievably delicious. Used 1/2 golden crisco. Addictive flavour!! This one is a keeper.
A simple recipe which produces a light cookie with a nice buttery flavor. I used unsalted butter and molded the cookies into ball form rather than simply dropping the dough per teaspoon onto the baking sheet. The edges were crisp, the center soft. These cookies pair nicely with a cup of French Roast. I feel as though the recipe could be developed to have a more enhanced flavor; perhaps placing a halved pecan atop the dough or rolling the dough in a mixture of chopped walnuts, cinnamon, and granulated sugar before baking would give a little more depth to the flavor.
This recipe was so quick and easy! The cookies are almost too good. They disappear almost as fast as I make them. I put in a heaping tablespoon of cinamon and it made them all the better.
I baked them for a friend who love cinnamon but they were so good that I ate half of the batch by myself! Thanks for posting!
These were very good. They do as others have said end up a little flat, but they are great looking and great tasting. Just be sure you don't cook them too long though. When I baked them for 12 they came out super crunchy like ginger snaps. 8 minutes resulted in a great, chewy but firm cookie.
These cookies would have been better had they came off the pan. From now on, I will use wax paper to get these cookies off the pan.
I thought these were very good! The dough is hard to mix as it gets so stiff, but I was hand-mixing and used slightly chilled butter. They do spread thin, but are nice a chewy. I used a small ice cream scoop to measure out the balls and baked for 13 mins. They cam out great, edges were crispy and slightly sandy, with middle being firm and chewy. A great cookie to have with tea!
These were delicious and I got a lot of compliments when I took them to a party. I used brown sugar instead of white sugar and molasses...since I didn't have any molasses. I also added extra cinnamon (about 2 TBSP total).
