Soft Cinnamon Cookies

Today I am sharing my soft cinnamon cookies.  My plan was making my soft cookie cups as cookies with some adjustments such as adding vanilla and removing the cornstarch.  I used creaming method in my cinnamon cookie cups.  I was planning to use the same method in my cookies.  However, when I went to the kitchen, I looked at my stand mixer and I thought maybe it would be better to melt the butter instead of creaming so it can be an alternative technique to my cinnamon cookie cups.  My laziness at that moment encouraged me for this idea.  Although the stand mixer does all the work,  sometimes I prefer melting the butter instead of creaming-stopping the machine and scraping the sides

I am happy that I melt the butter.  My cookies ended up very soft in the middle and crispy at the edges.  They are full of vanilla and cinnamon flavor.  Another easy and yummy recipe for you and me:)


  • 280 g (2 cups) all-purpose flour (dip and sweep)*
  • 2 teaspoons ground cinnamon**
  • 2 teaspoons baking powder
  • 170 g (3/4 cup) unsalted butter
  • 200 g (1 cup minus 2 teaspoons) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Mix the flour, cinnamon, and baking powder in a medium bowl. Set aside.
  2. Melt the butter in a small saucepan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside to cool.
  3. Place the sugar in a big bowl and add the melted butter. Stir with a whisk for 10-15 seconds until combined.
  4. ..................................

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