Cinnamon cookies

Cinnamon Cookies

If you are in search of the perfect cookie to serve with your coffee or tea, look no further.   I have been trying out dozens of variations of these cookies (to the detriment of my waistline) but this one, which I have triple tested is by far the best.   Not your usual old butter cookie, they have the subtle taste of cinnamon and are guaranteed to be crisp, and  bake perfectly every time. They are a perfect size to fit onto your saucer and are pop-in-your -mouth delicious.



Once you have made your dough, roll it into a sausage shape, wrap with cling film and refrigerate for about an hour so that the dough becomes firm.   Cut the firm dough into small pieces and roll in the palm of your hands to form 3cm rounds.  Place these on a baking tray that has been greased and flatten slightly.  Make sure you leave space between the cookies.  They will stay the shape you have made, without spreading much.  After they have cooled dust with a mixture of icing sugar and cinnamon. The cookies keep crisp in an airtight container , but mine dont last too long because they are normally finished in a day or two.  They are pretty addictive, so be warned !!!!!



3.5 from 2 reviews
Cinnamon Cookies
Recipe type: baking
Serves: 40-50
Prep time:
Cook time:
Total time:
These cookies are delicious to serve with coffee or tea.
  • 250g/8oz soft unsalted butter
  • 125g/4oz castor sugar
  • 1 teaspoon vanilla extract
  • 3 cups plain flour
  • 1 teaspoon ground cinnamon
  • salt
  • For dusting:
  • ¼ cup icing sugar
  • 1 teaspoon ground cinnamon
  1. Butter two baking sheets and Preheat oven to 180ºC/360ºF.
  2. Beat the butter so that it is soft and creamy.
  3. Beat in the sugar and vanilla extract.
  4. Stir in the flour, 1 teaspoon of cinnamon and a pinch of salt.
  5. Knead the mixture until it is a soft dough and all the ingredients are combined.
  6. Cover and refrigerate for 1 hour.
  7. Form mixture into 3cm balls and place on the prepared baking sheets, leaving a space in between each biscuit.
  8. Bake for 15minutes or lightly golden.
  9. Allow to cool slightly before transferring to a wire cooling rack.
  10. Mix together the icing sugar and extra 1 teaspoon cinnamon and sieve over the cooled cookies.


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  • Reply Medeja May 29, 2013 at 10:08 AM

    Great looking cookies that I must try! Thanks for sharing!

    • Reply Ev May 29, 2013 at 3:42 PM

      Thanks – yes they are yummy

  • Reply AML June 3, 2013 at 9:10 AM

    Wow, you did it perfectly, I’m going to try this cookies too. The taste and smell of cinnamon is just delicious. Thank you for sharing!

  • Reply Tracey October 9, 2014 at 9:23 AM

    I made these and they are simply the best. They have the perfect crumble and the smell is irresistible

  • Reply len September 25, 2015 at 9:40 AM

    needs 2 eggs and double the cinnamon to work.

    • Reply Shades of Cinnamon September 25, 2015 at 1:12 PM

      Thanks for your comment Len – I never use eggs in mine, but great if it makes them nicer. And yes, loads of cinnamon will always make them more delicious

  • Reply len September 26, 2015 at 5:23 AM

    The recipe needed 2 eggs, more cinnamon and some brown sugar.

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