Chocolate-Cinnamon Sugar Cookies are the flavorful, melt-in-your-mouth treat that brings together the deep richness of cocoa and the warmth of cinnamon in every bite. These cookies are crisp at the edges, chewy in the center, and covered in a sparkling coat of cinnamon sugar that creates a little extra magic. Whether you’re planning a cozy weekend, prepping for a holiday, or just need a chocolatey pick-me-up, this recipe delivers tastes and aromas that transport you straight to cookie bliss.
Ingredients You’ll Need
The beauty of Chocolate-Cinnamon Sugar Cookies lies in their straightforward ingredients, each one simple yet crucial to the final result. Every element, from the cocoa powder to the vanilla, plays a starring role in flavor, aroma, or that irresistible texture.
- All-purpose flour: The backbone of the dough, giving structure without heaviness.
- Unsweetened cocoa powder: Delivers intense chocolate flavor and a dark, tempting hue.
- Baking soda: Adds just the right lift to keep cookies soft and tender.
- Salt: Heightens sweetness and brings out the richness of chocolate and cinnamon.
- Ground cinnamon: Adds warmth and depth, weaving throughout the dough and rolling sugar.
- Unsalted butter, softened: Essential for creaminess and that classic cookie texture.
- Granulated sugar: Lends sweetness and helps the cookie edges crisp up beautifully.
- Brown sugar: Provides extra moisture and creates that irresistible chewiness.
- Large egg: Binds the ingredients together and gives the perfect structure.
- Vanilla extract: Enhances all the other flavors with a subtle floral note.
- For rolling – granulated sugar: Creates that stunning, sparkly finish on each cookie.
- For rolling – ground cinnamon: Completes the classic, cozy cinnamon-sugar coating.
How to Make Chocolate-Cinnamon Sugar Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This not only prevents sticking but makes cleanup easy—so you can spend more time enjoying cookies, not scrubbing pans!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon. Whisking ensures each bite is evenly flavored and the cocoa gets distributed for consistent chocolatey goodness.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for achieving that soft center and slightly crisp edge.
Step 4: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, mixing until everything just comes together. The egg helps bind the dough, while the vanilla gives a subtle complexity behind the chocolate and cinnamon.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft, cohesive dough forms. Be careful not to over-mix, as that can make the cookies tough rather than tender.
Step 6: Roll in Cinnamon Sugar
In a small bowl, stir the extra sugar and cinnamon together. Scoop out tablespoon-sized portions of dough, roll each between your hands to make balls, then roll generously in the cinnamon sugar mixture until each ball is covered.
Step 7: Bake
Arrange the dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, just until the edges are set but the centers are still soft. Resist the urge to overbake; they’ll firm up as they cool.
Step 8: Cool
Let the cookies cool on the pan for a few minutes to set their shape, then transfer them to a wire rack to finish cooling. This helps achieve that signature chewy texture that makes Chocolate-Cinnamon Sugar Cookies so addictive.
How to Serve Chocolate-Cinnamon Sugar Cookies
Garnishes
A little extra sprinkle of cinnamon sugar on top while the cookies are still warm creates an irresistible sparkle and an intensified aroma. You can even dust with a whisper of cocoa powder if you’re really looking to impress.
Side Dishes
Serve alongside a cold glass of milk, a steaming mug of hot chocolate, or even chai tea for a cozy, spiced pairing. These cookies also make a delightful finish to a simple dinner or the star of an afternoon snack spread.
Creative Ways to Present
Get playful by stacking cookies and tying them with baker’s twine for a charming gift, or sandwiching a scoop of vanilla ice cream between two Chocolate-Cinnamon Sugar Cookies for a next-level dessert. They’re perfect for cookie trays at holidays or any celebration that calls for a sweet surprise.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate-Cinnamon Sugar Cookies fresh and chewy, store them in an airtight container at room temperature. They’ll stay delicious for up to 5 days—if they last that long without being devoured!
Freezing
Both baked cookies and cookie dough freeze beautifully. Freeze dough balls on a sheet tray first, then transfer them to a zip-top bag. When you’re ready for cookies, bake straight from the freezer, adding an extra minute or two to the baking time.
Reheating
If you love a warm, freshly-baked-cookie feel, pop a cookie in the microwave for 5–10 seconds. It’ll be soft, gooey, and the chocolate-cinnamon aromatics will fill your kitchen all over again.
FAQs
Can I use Dutch-process cocoa instead of unsweetened cocoa powder?
Absolutely! Dutch-process cocoa will yield a smoother, more intense chocolate flavor and darken the cookies even further. Just swap it one-for-one with the unsweetened cocoa powder.
How can I make the cookies extra chewy?
The key is to slightly underbake the cookies and allow them to finish setting on the baking sheet out of the oven. The added brown sugar in the recipe already boosts chewiness, but you can also try reducing bake time by 30–60 seconds for the chewiest result.
Can I add nuts or chocolate chips?
Definitely! Fold in a handful of chopped pecans, walnuts, or chocolate chips to the final stage of the dough for added crunch or gooeyness. Just don’t overdo it, or the dough may not hold together as nicely.
What’s the best way to evenly scoop the dough?
A small cookie scoop or a tablespoon measure works wonders for creating evenly sized balls, which helps the cookies bake uniformly. Rolling the dough between your palms smooths any rough edges.
Can I double the Chocolate-Cinnamon Sugar Cookies recipe?
Yes! This recipe is easy to double or even triple if you’re baking for a crowd or prepping treats for the freezer. Just make sure to give each cookie plenty of space on the baking sheets to avoid crowding.
Final Thoughts
It’s hard not to fall in love with these Chocolate-Cinnamon Sugar Cookies, especially once you taste that delightful blend of rich chocolate, aromatic cinnamon, and sweet sparkle. I hope you’re inspired to give them a try and share this sweet, spicy tradition with friends and family. Happy baking and enjoy every bite!
Print
Chocolate-Cinnamon Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of these Chocolate-Cinnamon Sugar Cookies that bring together the warmth of cinnamon with the decadence of chocolate in every bite.
Ingredients
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon.
- Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the egg and vanilla extract until combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Prepare rolling mixture: In a small bowl, mix the rolling sugar and cinnamon.
- Shape and coat: Roll tablespoon-sized dough portions into balls, coat with the cinnamon sugar mixture.
- Bake: Place on baking sheets and bake for 8–10 minutes until edges are set and centers are soft.
- Cool and enjoy: Let cool on the pan before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Add a pinch of cayenne for a Mexican chocolate twist.
- Store in an airtight container for up to 5 days.
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