Cinnamon Cookies II189 Reviews
“Plenty of cinnamon taste in this one!” - by Mellan
Original recipe yields 3 dozen
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter and sugar.
- Mix in egg and molasses, blending well.
- Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
- Drop by teaspoonfuls onto ungreased cookie sheet.
- Bake for 10 to 12 minutes.
Amount Per Serving (18 total)
- 222 cal
- 10.7 g
- 30.2 g
Based on a 2,000 calorie diet
Reviews (189)Rate This Recipe
"This recipe was super yummy, with my tweaks! I think what was missing for all those who thought it needed an oomph was some vanilla. I added about 1 1/2 teaspoons of vanilla, omitted the molasses (f..." See moreor an unadulterated cinnamon flavour) and went crazy with 2 Tablespoons of cinnamon. Definitely use real butter. Yummy! *munch, munch*"
"Perfect! I have never had cinnamon cookies before...but after reading the reviews, I decided to try them. I love to bake and cook...I would not change a thing. They are wonderful. Three baking tip..." See mores: as one reviewer suggested, use parchment paper...they'll be even more perfect! Chill the dough just a bit before dropping them onto cookie sheets. They won't spread thin. (Because of the butter) Lastly, for perfectly round cookies that are all the same size, as odd as it sounds, shape them into squares that are 1 inch on all sides, and maybe 1/2 inch on top and bottom. They'll look like they are tall, but they *do* come out perfect. Thanks for a delicious recipe!"
"This is an "okay" cookie with the potential to be better, but as written only merits three stars. Some reviewers were disappointed that this cookie turns out flat and some of the submitted photos ill..." See moreustrated that. That didn't appeal to me, so in an effort to eliminate that problem I used half butter/half shortening, added an extra 1/4 cup flour, made sure not to over-cream the butter and sugar and chilled the dough for about an hour. I was tempted to reduce the amount of butter too and ultimately wish I had, because the cookie still turned out flatter than I would have preferred. Noticing this was missing, I added a teaspoon of vanilla and 1/4 teaspoon salt and I can't imagine how flat tasting this cookie would have been without those additions. The cookie is light and crispy/chewy, with a mild cinnamon and molasses flavor - four stars with my changes. I'd call it an enhanced sugar cookie. Not a bad tasting cookie at all, but if you're looking for the cookie to reflect its name I'd increase the cinnamon significantly. Bottom line, I suppose I could play around with this even more to resolve some of its issues, but a good, well-written recipe should require no changes."
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