Why not make a big stack of these Cinnamon Spice Cookies! A great addition to any fall cookie platter with a perfectly crisp and chewy cinnamon cookie. These particular cookies are crispy at the edges and soft and chewy through the center. With a whole lot of cinnamon goodness to boot making them the perfect treat for fall.
Who’s ready for all things fall falvours? I am here for all the fall flavours and all the cinnamon spice. A spice that really gets overlooked until later in the fall when folks are over pumpkin spice. But this is a fall favourite for me and you can’t beat a great cinnamon chewy cookie!
Recipes like this one, my Cinnamon Rolls, Mini Apple & Cinnamon Crumbles and Apple Cinnamon Breakfast Oats are what this time of year is all about.
Ingredients to Make The Cinnamon Spice Cookies
- Plain flour
- Baking soda
- Golden syrup
- Vanilla extract
REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.
Let’s Make The Cinnamon spice cookies
- Preheat oven – Always get your oven going before you start baking. Preheat to 375 degrees f/190 degrees c. Line a large baking tray with parchment paper.
- Sift together dry ingredients – In a medium bowl, sift together flour, cinnamon, cloves, nutmeg, salt and baking soda. Set aside.
- Make the cookie dough – 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.
Form chilled Dough Into Balls and Bake
- Form dough into balls – I like to scoop out about a tablespoon and roll it between my hands until it forms a ball. They should be about 2 inches.
- Bake The cookies – Bake each batch for 10 – 15 minutes. They will be flattened out and golden when baked. They will still be really soft when you take them out of the oven and they will set as they cool
TIP – Chill dough between batches so it doesn’t get to warm while you are waiting for the cookies to bake. The importance of chilled dough for this recipe is so the dough doesn’t spread out too much when baking. Cold dough will hold it’s shape better.
Allow cookies To Cool
- Allow to cool on cookie sheet – Leave the cookies to cool for about 5 minutes before moving them to a baking rack. If you move them too quickly, they will probably fall apart.
- Place on a cooling rack – once the cookies have cooled on the tray, move them to a cooling rack to cool completely before storing.
Tips For Getting The Cookies Just right
- Use room temperature butter – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
- Chill dough for a full hour – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. Warm cookie dough will result in the cookies spreading too big and losing their shape.
- Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 10 minutes. They will be slightly crisp at the edges but still soft through the middle. They will set as they cool.
If you have any baking planned for the weekend, don’t overlook these Cinnamon Spice Cookies. Your people will love your for it! And you’ll be pretty happy yourself. Pour a cup of tea or coffee and enjoy.
HERE’S Some More Cookies You’ll Love To Try
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Get the recipe!
Cinnamon Spice Cookies
- 2 Cups 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 butter
- 1 1/4 Cups sugar
- 1 Egg
- 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.
These sound delicious, but what is golden syrup? Can I use anything to substitute that?
Julia Pinney says
Hi, you can use corn syrup or even honey will work. Hope this helps. Golden syrup is a thick sugar syrup.