Easy Cinnamon Cookies

Why You Will Love This Recipe

• Easy to make.

• Generously infused with cinnamon.

• Chopped walnuts throughout.

• Soft and tender.

Ingredient Notes & Substitutions

A comprehensive recipe card featuring all the ingredients can be found at the end of this post.

• All-purpose flour: Also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.

• Baking soda: Ensure this is not expired. It’s easy to test if your leavers are still active.

• Cinnamon: Use ground cinnamon. Either Ceylon or Cassia cinnamon.

• Salt: Any fine salt will do.

• Unsalted butter: Use butter that comes in a block. Can be substituted with salted butter, just remove the added salt in the recipe.

• Granulated sugar: I used golden/raw granulated sugar for its added flavor. You can substitute it with regular white granulated sugar.

• Brown sugar: Use light brown sugar.

• Egg: Must be at room temperature.

• Vanilla extract: Can be substituted with one teaspoon of vanilla paste.

• Walnuts: Either use whole walnuts and chop them small or purchase pre-chopped walnuts.

Step one: Preheat oven to 180ºC (356ºF) fan-forced. Line a baking sheet with parchment paper and set aside. 

Step two: In a small mixing bowl, add flour, baking soda, cinnamon and salt. Whisk until well combined and set aside. 

Step three: Prepare a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached.

Add butter to the bowl and beat for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.

Step four: Add both sugars and beat on medium-high speed for 2 minutes, scraping down the sides as needed. 

Step five: Add egg and vanilla, beat for 20 seconds on medium speed until well combined. Scrape down the sides.

Step six: Add all of the flour mixture and beat until a soft dough forms, about 25-30 seconds, do not over-mix.

Step seven: Add chopped walnuts and use a rubber spatula or wooden spoon to mix them through the dough.

Step eight: Scoop up 1 tablespoon worth of dough and roll it into a smooth ball. Flatten the ball in the palm of your hand to form a round disc and place the cookie disc onto the lined sheet. Repeat with the remaining dough, leaving about 5cm of space between each cookie.

Step nine: Bake for 10-12 minutes or until cookies are lightly golden and come away easily from the parchment paper. 

Step ten: Remove and cool on sheet for 3 minutes before transferring them to a wire rack to cool completely. Enjoy!

• Flatten cookies: When forming the cookies, roll them into balls then flatten them into a thick disc in the palm of your hands. You can flatten them while they sit on the lined baking sheet but I find doing it with your hands easier.

Serving Suggestions

• Ice Cream Sandwich: Place a scoop of vanilla ice cream between two cookies for a decadent dessert.

• Gingerbread Latte: Pair your cinnamon cookies with my cozy gingerbread latte during the holidays for a warm evening by the fireplace.

• As a gift: Present them in a vintage cookie jar for that cozy, thoughtful homemade gift or as christmas cookies for friends and family.

Storage Instructions

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.

Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.

Thaw: At room temperature for 1-2 hours until soft enough to eat or overnight in the refrigerator.

Freeze Cookie Dough for Later Use

1. Preparation: Form the dough into individual balls and flatten them into thick discs, as instructed in the recipe. Place them on a baking sheet lined with parchment paper, ensuring they’re not touching.
2. Freezing: Freeze the baking sheet for 1-2 hours, or until the cookie dough discs are firm.
3. Storage: Transfer the frozen cookies to a zip-lock bag or airtight container, layering them with parchment paper if needed. Label with the date, and store in the freezer for up to 3 months.

How to Bake from Frozen

THAW BEFORE BAKING:

1. Thaw the cookie dough discs in the refrigerator for several hours or overnight until soft.
2. Once thawed, bake as per the original recipe, extending the baking time by an additional 2-3 minutes if needed, as they were previously frozen.
3. Enjoy!

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