Cinnamon Spice Drop Cookies

Cinnamon Spice Drop Cookies

25 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Rodnobi
Recipe by  Rodnobi

“Fabulous spice flavor coupled with smooth cinnamon chips are the perfect compliment to the satiny texture. They elicit RAVE reviews by all who sample them!”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter flavored shortening, light brown sugar and dark brown sugar. Beat in the eggs one at a time, then stir in the milk and vanilla, blending until the mixture is light and fluffy. Combine the flour, cinnamon, nutmeg, cloves, baking soda and salt; stir into the batter until well blended. Mix in cinnamon chips and if using, pecans. Drop rounded spoonfuls of dough onto the prepared cookie sheets about 2 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven, just until the cookies lose their gloss. Remove from the cookie sheets to wire racks to cool.

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Reviews (25)

Rate This Recipe
naples34102
53

naples34102

Way to go Rodnobi! Sure hope you notice this review of your SPECTACULAR cookies. I cannot speak highly enough of your recipe, let alone these cookies. I don't use butter-flavored shortening so I just used the traditional type and I prepared the dough exactly as specified. I would do precisely the same thing next time - to do otherwise would be messing with perfection. I did NOT, however, grease the cookie sheets. Perfectly spiced, perfectly cinnamony, perfectly tender, light, crispy and chewy. Perfectly beautiful too. This is just a perfect cookie all the way around! I used Hershey's cinnamon chips which I know are only sold in limited regions of the country. But the cinnamon chips are really essential in this cookie so if you can, do seek them out rather than eliminating them or making substitutions. While it may be pricey to order them online, I've seen them at King Arthur Flour, Calico Bean Market and on Amazon. One of the better cookies I've ever made, above average in my opinion. Great "cookie-jar" cookie.

Sarah Jo
23

Sarah Jo

I cut this recipe in half and I also made a few small substitutions to make up for what I didn't have on hand. I don't have shortening on hand so I used butter in it's place. I don't normally keep a lot of brown sugar on hand and I never have dark brown sugar on hand at all so I used half white and half light brown sugar and for the extra quarter cup of dark brown that the recipe asked for, I added 1/4 cup of molasses (which is what google told me to sub in a pinch). To compensate for the extra moisture that the molasses added to the recipe, I added an additional quarter cup of flour. I did not add the full amount of salt, a half teaspoon was plenty. After I added the one cup of cinnamon chips, I didn't think that was near enough so I dumped the rest of the bag in. The more the merrier, right? This recipe turned out a soft and chewy cookie, which is a favorite in this house. Very cinnamon-y and just......wonderfully comforting. What I liked best about this cookie dough is it was ready to go right off, you didn't have to chill the dough, even with using butter, and it didn't spread much and it adapted well to substitutions, which I think speaks volumes for a great recipe. I'll make this again! NOTE: Next time I make these, I'll roll them in sugar. I think they might be prettier that way.

SB
11

SB

These were great, I followed the recipe exactly! I made them as part of our cookie exchange and everyone loved them. These will be on our list for next year.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 23.2 g
  • 7%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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