Description
Delight in these rich and soft Chocolate-Cinnamon Sugar Cookies, perfectly blending the warmth of cinnamon with deep cocoa flavor. Rolled in a sweet cinnamon-sugar coating, these cookies offer a tender center and lightly crisp edges, making them an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, which creates the perfect base for the cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, followed by the vanilla extract to enhance the cookie flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, unsweetened cocoa powder, ground cinnamon, baking soda, and salt to evenly distribute all dry components.
- Form Dough: Gradually add the dry ingredients into the wet ingredients, mixing until a cohesive dough forms, avoiding overmixing to keep the cookies tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon to create the coating for the cookie balls.
- Shape and Coat Cookies: Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball evenly in the cinnamon-sugar mixture for a sweet and spicy crust.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers still appear soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, preventing breakage and preserving texture.
Notes
- For added texture and bursts of chocolate, consider folding mini chocolate chips into the dough before shaping.
- These cookies freeze well; store them in an airtight container to maintain their softness for days.
