Is it too early for all things cinnamon spice? I would normally wait till October to break out the autumnal baking ingredients, but I just couldn't wait this time around. The other day amidst the summer sun, I got hold of some cinnamon spice and made some cookies to remind me of the months to come.
These particular cookies are crispy at the edges and soft and chewy through the centre. With a whole lot of cinnamon goodness to boot making them the perfect treat for fall.
They might not look like much, but they are the best drop cookies I have made in a very long time. The best!
It is somewhat of a challenge to make flat brown disks look attractive. Fact. They really don't look like much at all. However, looks can be very deceiving. I have talked about that before. We have all been there. Couldn't wait to dive into a delicious looking, mouth watering dish only for it to end in tears. And the flip side of not even giving something a second glance, but it turned into the best meal of your life. Okay, that could be a stretch. In any case, these cookies deliver on flavour. Looks, not so much.
Okay, so this is kind of what the cookies look like going into the oven. Very cute little round balls.
I remember some years ago when my kids were small, sweet and innocent and I was baking cookies. Those days are over. Well, not baking cookies but the innocence. Anyway, I remember making chocolate chip cookies and shaping the dough into balls not dissimilar to these. The kids couldn't understand how they were going to transform into the cookie shape they were so accustomed to. It was like magic, they said when I took them out of the oven. I loved that innocence and probably didn't appreciate it enough at the time. Now everything I do is far from magic let me tell you.
Why are these the best drop cookies? They just are. There is the right amount of spice, crunch and chewiness. All rolled into one ugly little cookie.
Again, I can't stress enough the baking time and understanding your oven. It is a pretty well known fact that so many baking failures come down to not knowing how hot or cold your oven runs. Mine runs on the hot side. I say bake these for 12-15 minutes to get that perfect cookie with a crisp edge and a chewy centre. If you prefer them really soft, take them out earlier. And if you love a crunchy cookie, bake them a few minutes longer. I left one of these batches in a wee bit too long, and they had a serious crunch. My son loved them that way. Even the husband at them. All in all, a great cookie for fall.
Cinnamon Spice Cookies
Makes 32 Cookies / Prep time: 10 minutes / Chill time: 1 hour / Bake time: 15 minutes (per batch)
2 Cups/250 grams flour
1 1/2 Teaspoon cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon cloves
1/2 Teaspoon salt
1/2 Teaspoon baking soda
2 Tablespoons golden syrup
3/4 Cups/170 grams butter
1 1/4 Cups/250 grams sugar
1 Teaspoon vanilla
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, sift together flour, cinnamon, cloves, nutmeg, salt and baking soda. Set aside.
In the bowl of your electric mixer, beat the butter on high speed for about a minute. Add all the sugar at once and mix until pale and fluffy. Beat in the egg, golden syrup and vanilla and mix until combined, about a minute.
Add the flour to the mixture and stir with a wooden spoon until combined. Cover the cookie dough and refrigerate until firm, about one hour.
Remove the dough from the fridge. Using a teaspoon, scoop out small amounts of the dough and form into balls. Place at least 2 inches apart on the baking sheet.
Bake for about 12-15 minutes. Cookies should be crisp at the edges and quite soft in the middle when removed from the oven. Cool on a wire rack. Will keep up to 3-4 days in an airtight container. Can be frozen.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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