Description
Delight in these rich and tender Chocolate-Cinnamon Sugar Cookies, combining the deep flavor of cocoa with warm cinnamon spice. Coated in a sweet cinnamon-sugar mixture and baked to perfection, these cookies offer a perfect balance of chocolatey goodness and a subtle spicy crunch, ideal for any occasion.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt (optional)
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven: Set your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent the cookies from sticking and facilitate easy cleanup.
- Cream butter and sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, which helps create a light texture in the cookies.
- Add wet ingredients: Beat in the eggs and vanilla extract to the creamed mixture until they are fully incorporated, ensuring a uniform and smooth batter.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, cinnamon, and salt if using. This ensures even distribution of the leavening agents and spices.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain tender cookies.
- Prepare cinnamon-sugar coating: In a small bowl, mix the granulated sugar and cinnamon thoroughly to create the sweet and spicy coating that will give the cookies a delightful outer crunch.
- Shape and coat cookies: Roll the dough into balls about 1 to 1½ inches in diameter. Then, roll each ball in the cinnamon-sugar mixture, coating them evenly before placing them spaced apart on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes. The cookies should have set edges while the centers remain soft to achieve a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack. This cooling process helps the cookies set up properly while ensuring they remain tender.
Notes
- For best results, use room temperature butter to help cream properly with the sugars.
- Do not overmix the dough to keep cookies tender and avoid toughness.
- The optional salt enhances the flavor but can be omitted if you prefer a less salty cookie.
- Cookies are best stored in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls coated in cinnamon sugar and bake directly from frozen, adding an extra minute or two to the baking time.
