Cookies are such a simple, nostalgic pleasure. They are one of the easiest desserts to whip up for a bake sale or to have on hand for unexpected company. I like all cookies almost equally, but the ones I love most have fewer ingredients than I have fingers. When I want an elaborate dessert, I’ll look for a stunning layer cake. For cookies, I want ’em easy to make (and eat!).
This cinnamon chip cookies recipe checks every box. It has just nine ingredients, easy-to-follow steps and is super flexible—throw in any flavored chip (semi-sweet, white chocolate or even toffee bits!) and they’ll still be delicious.
How to Make Cinnamon Chip Cookies
- 3 cups all-purpose flour
- 1 ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 package (10-11 ounces) cinnamon baking chips
Editor’s Tip: You can find cinnamon chips in the baking aisle of most grocery stores and specialty food stores. I used Hersey’s brand cinnamon chips, which can be found in the bulk chocolate section or online.
Step 1: Mix Dry Ingredients
Whisk together the flour, salt, baking soda and ground cinnamon. Be sure to measure your flour by spooning it into the measuring cup, then leveling. This will ensure you don’t use too much flour, which can result in crumbly cookies. Once mixed, set the dry ingredients aside.
Step 2: Get Creamy
Cream together the butter and sugars in a stand mixer on medium speed until the mixture has increased in size. This will take about two minutes, but I stopped the mixer three times to scrape the bowl. You’re looking for a pale, fluffy consistency. Next, add the eggs, one at a time, followed by the vanilla. Mix until well-combined.
Mandy Naglich for Taste of Home
Step 3: Go All In
Turn the mixer to its lowest setting and add half the flour. Mix just until the flour disappears—about 10 seconds—then scrape the bowl. Add the rest of the flour and mix just until combined. Too much mixing will cause excess gluten to form, making the cookies tough and gluey instead of soft and chewy. Remove the bowl from the stand mixer and carefully fold in the chips. If your dough seems a little dry, don’t worry! Mine was, too—but the cookies still turned out well.
Mandy Naglich for Taste of Home
Step 4: Drop, Chill and Bake
Drop tablespoonfuls of dough onto baking sheets (I line mine with parchment to avoid over-brown bottoms) and chill in the refrigerator while the oven preheats to 350 degrees. Then bake for 10-12 minutes. Cookies are done when they are golden around the edges. They will have soft, chewy centers.
Editor’s Tip: I like to portion and freeze this cookie dough so I have it on hand when company drops by. These treats can go from the freezer to a baking sheet (then straight to my coffee table!) before guests have even settled in. Just bake frozen cookies for 2-3 minutes longer than the original directions.
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