Description
Delight in these classic Cinnamon Cookies featuring a perfect balance of warm cinnamon, buttery softness, and a hint of sweetness from muscovado and caster sugars. Soft and gooey in the center with lightly golden edges, these cookies are easy to make, chill, bake, and dusted with a cinnamon sugar icing for an extra touch of flavor. Perfect as a cozy treat or gift!
Ingredients
Scale
Dough Ingredients
- 120g softened salted butter
- 50g light brown muscovado sugar
- 150g golden caster sugar
- 3 tsp ground cinnamon (divided: 2 tsp for dough, 1 tsp for icing)
- 1 egg, lightly beaten
- 220g plain flour
- 1 tsp baking powder
- 50g raisins (optional)
Icing
- 1 tbsp icing sugar
- 1 tsp ground cinnamon (remaining from total 3 tsp)
Instructions
- Prepare the dough: Beat the softened salted butter, light brown muscovado sugar, golden caster sugar, and 2 teaspoons of ground cinnamon together with an electric whisk for 2-3 minutes until the mixture is well combined and creamy.
- Incorporate remaining ingredients: Add the lightly beaten egg, plain flour, baking powder, and raisins (if using) to the butter-sugar mixture and continue beating until a uniform dough forms.
- Shape and chill dough balls: Roll tablespoons of the dough into balls between the palms of your hands, aiming for 12 to 15 balls. Place them on a tray and chill in the fridge for at least 2 hours until firm, or ideally overnight. Note that unbaked dough balls can be stored in an airtight container in the freezer for up to three months.
- Preheat oven and prepare trays: Heat your oven to 180°C (160°C fan) or gas mark 4, and line two large baking trays with baking parchment to prevent sticking.
- Bake cookies: Place the chilled dough balls onto the prepared trays 3-4cm apart to allow spreading without touching. Bake for 10-12 minutes until the edges are lightly golden but the centers remain soft and gooey.
- Cool cookies: Allow cookies to cool completely on the baking trays before handling to maintain shape and texture.
- Prepare and dust with cinnamon icing: Mix the icing sugar with the remaining 1 teaspoon of ground cinnamon and dust this mixture over the cooled cookies for a sweet and spicy finish.
- Storage: Store the cookies in an airtight container where they will keep fresh for up to five days.
Notes
- Chilling the dough is essential to prevent excessive spreading and to develop flavor and texture.
- Raisins are optional and can be omitted or substituted with nuts or chocolate chips according to preference.
- For a gluten-free variation, substitute plain flour with a gluten-free flour blend that is suitable for baking.
- Cookies are best enjoyed fresh but can be frozen after baking for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: cinnamon cookies, easy cookie recipe, soft cinnamon cookies, baked cookies, cinnamon sugar cookies, holiday cookies
