Chocolate Cinnamon Cookie RecipeHere's a chocolately twist on the basic cinnamon cookie. We use a the bottom of a glass to flatten and shape them. You can also press a design into the cookies or use a fork to make a criss-cross pattern across the tops of them.
A few tips:
- Let the butter, egg and milk come to room temperature before creaming them.
- For a chewier cookie, mix just enough to combine the ingredients.
- Refrigerate the dough for a few minutes if you find that it's too soft to roll into cylinders.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- ½ lb unsalted butter (2 sticks)
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2½ tsp cinnamon
- 2 Tbsp milk
- 1 large egg
- 2¼ cups pastry flour, or 2 cups all-purpose flour, sifted
- ½ cup cocoa powder
- ½ tsp salt (table salt, not Kosher salt)
- Cinnamon sugar for rolling
- Let all the ingredients come to room temperature before you begin.
- Using the paddle attachment of a stand mixer, cream the butter, sugars, salt and cinnamon on low speed.
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.
- Add the egg and milk and mix until blended.
- Sift the flour and cocoa together into a separate bowl.
- Add the dry ingredients to wet ingredients and mix until they're combined.
- Roll the dough into a cylinder about an inch thick. You can chill it for a few minutes if it's too soft to work with right away.
- Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.
- Preheat oven to 375°F.
- Cut 1 oz portions of dough from the cylinder, roll in cinnamon sugar and place them onto your sheet pan. Leave about 2 inches between each cookie so that they have plenty of room to spread.
- Use something flat like the bottom of a glass to flatten the cookies onto the pan. If the glass sticks, you can dip it in cinnamon sugar between each cookie.
- Bake for around 10 minutes or until the edges and bottoms of the cookies are beginning to look golden brown.
- When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. You can eat them as soon as they're cool enough that they won't burn your mouth. Or if you'll be storing them, make sure they've cooled thoroughly first.
To freeze cookie dough, roll it into a tube and wrap it tightly in plastic wrap. Later you can simply unwrap the tube, cut the frozen dough into single-cookie slices and bake normally.