Chewy Cinnamon Cookies

Chewy Cinnamon Cookies

20
Connie 0

"These are yummy cinnamon cookies made with graham cracker crumbs. If you want a little variation, throw in a bag of butterscotch chips. My kids love them plain. I find it easiest to freeze the dough in logs, then slice and cook them as I want them. Enjoy!"

Ingredients 35 m {{adjustedServings}} servings 184 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.
  3. Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.
Tips & Tricks
Robbi’s M&M Cookies

This old-fashioned favorite is crispy and chewy with a candy-coated surprise.

Three Ingredient Peanut Butter Cookies

See how to make super-easy, 5-star peanut butter cookies.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 20

  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
JulianaS
3/26/2009

These cookies were super easy to make with a short list of ingredients. A couple of things: *made a lot more cookies than 24 (I used a 2t scoop and ended up with around 60), *I baked them for the full 11 minutes and they were perfectly light and just a little chewy *Used parchment paper instead of ungreased sheet *Let them cool on the sheet before transferring to a wire rack since they were soft while they were still warm My husband said they taste like chewy gingersnaps, I think they taste like cinnamon cake. Great recipe, and a definate keeper!!

Bailey
4/13/2009

As an inexperienced cook, I found this recipe pretty easy to make. Two things though, and I'm not sure if this is common knowledge or not, but I made half the cookies on flat 'air flow' baking sheets with no sides/edges, and half of the batch with a regular baking sheet. The cookies seemed to really flatten out like pancakes on the air flow sheet, but on the other baking sheet they were fine. As well, I added a bit more cinnamon, because I love the stuff, but it really ended up being overpowering once they were done. Hope that helps any baking newbies out there!

Stevie Bowden
8/26/2009

These flatten out A LOT, so spread them far apart on the cookie sheet and 350 is a littlee to hot because the middle doesn't cook as fast as the outside. On the otherhand, they taste VERY good !!