Cinnamon, Spice and Everything Nice Cookies

85 Reviews 21 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h
LINDA STEMMONS
Recipe by  LINDA STEMMONS

“Cookies.....soft, chewy, with a burst of cinnamon.”

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Ingredients

Adjust Servings

Original recipe yields 5 dozen

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Directions

  1. Preheat oven to 350 degrees F (175 degrees F).
  2. In a large bowl, cream together the shortening and 2 cups sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Combine the flour, baking soda, salt, nutmeg and ginger; stir into the sugar mixture until well blended. Mix in cinnamon chips. Dough will be stiff. Roll into walnut sized balls and roll each ball in remaining sugar. Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven, or until tops are crackled. Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

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Reviews (85)

Rate This Recipe
naples34102
58

naples34102

These baked up pretty, delicious and crackly. I followed the recipe exactly. I had no problem rolling the dough into balls or the sugar. I tend to like thicker cookies, so on the last cookie sheet I tried not flattening the cookie dough balls at all and, interestingly, it made no difference whatsoever. They're light, just barely crispy and chewy all at once, and almost literally melt in your mouth. One thing they're NOT, however, and what made me somewhat disappointed with them, is cinnamon-y! I'm not so much disappointed in the recipe, I guess, as I am with my own expectations. The title does begin with "Cinnamon," and I based my expectations on that and the cinnamon chips - I should have had foresight, I suppose, and noticed there was no cinnamon in the dough. In keeping with the "Cinnamon Cookie" idea, were I to make these again I'd try backing off on both the nutmeg and ginger, and add a good amount of cinnamon instead. This made a LOT of dough, way more than I needed. But it worked out well because I gave half the dough to a busy friend to bake with her daughter and she was thrilled! Just another thought...with vanilla extract as pricey as it is, I have my doubts as to whether 2 T. is necessary. I'd bet that with all the spice in the cookie that you'd notice no difference if that was reduced to 2 teaspoons. Additionally, the lesser amount of liquid may be all that's needed to help those who found the dough difficult to work with.

MOELASSES
56

MOELASSES

These cookies are so chewy, spicy, and good. I used 3 sticks of butter (eeek, good thing it makes a lot of cookies!) in place of the 1.5 cups of shortening and reduced the salt to three-quarters of a tsp. and they came out great.

RJHufford
28

RJHufford

These are very good cookies with a taste all their own. I only made two minor changes, and that was to use margarine instead of shortening(I personally don't like using shortening for cookies) and I also only used 1 tsp of nutmeg and ginger. My dough was not "stiff" as was indicated it would be. The dough was too gooey to roll so I just scooped it out using my Tablespoon cookie scoop like any other cookie and sprinkled them with sugar before I put them in the oven. Oh, and one other thing, I could not find light molasses, so I used regular. The cookies turned out excellent! This recipe is a keeper! I will definately make them again. Thank you!

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Nutrition

Amount Per Serving (60 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 21.4 g
  • 7%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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