Description
Delight in these rich and flavorful Chocolate-Cinnamon Sugar Cookies, perfectly soft with a hint of warm cinnamon spice. Coated in a sweet cinnamon-sugar mixture, these cookies combine the deep notes of cocoa and aromatic cinnamon for a nostalgic treat that’s ideal for any occasion.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt (optional)
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven: Set your oven to 175°C (350°F) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light, fluffy, and well combined, creating the perfect base for your cookies.
- Add wet ingredients: Incorporate the eggs and vanilla extract into the creamed mixture, mixing thoroughly until the batter is smooth and homogenous.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, cinnamon, and salt (if using). This blend brings the chocolate and cinnamon flavors together with the leavening agent for the right texture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the cookies tender and chewy.
- Prepare cinnamon-sugar coating: In a small bowl, combine granulated sugar and cinnamon to create a sweet and aromatic coating for the cookies.
- Shape and coat cookies: Roll the cookie dough into balls about 1 to 1 ½ inches in diameter, then roll each ball thoroughly in the cinnamon-sugar mixture to coat. Place the coated dough balls onto the prepared baking sheet, spaced evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges appear set but the centers remain soft and slightly underbaked, ensuring a chewy texture.
- Cool: Allow the cookies to cool slightly on the baking sheet to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a more intense cinnamon flavor, you can increase the cinnamon in the dough or in the coating slightly to suit your taste.
- Make sure the butter is softened—not melted—to create the best texture in the dough.
- Do not overbake; cookies will firm up as they cool, retaining a soft center.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
