Hi there! My name is Monica and I blog over at Mocha and Moccasins. I blog about food, fashion, beauty and various lifestyle things along the way. I'm so happy Hanna asked me to post on her blog today because I've been itching to get this recipe out there before winter arrives! If you love cookies and spices like cinnamon, you're in for a treat. There may be some candy corn involved as well!
I think everyone is familiar with pumpkin spice (you must be living under a rock if you aren't!!), but I haven't seen very many cinnamon spice recipes out there. I put an interesting spin on one of my favourite cookie recipes by adding two spices, as well as increasing the whole wheat flour and decreasing the sugar for a slightly healthier alternative.
So, what are the two ways of this cookie, you ask? Well, the first is plain and simple - just cinnamon spice cookies with a sprinkle of Himalayan sea salt. The second version is a bit sweeter because we are adding a few candy corn pieces to each cookie. A word of advice: press the candy corn into each cookie when they come out of the oven, because if you do it before they bake, they will melt in the oven and spread onto your cookie sheet.
Cinnamon Spice CookiesYield: 2.5 dozen // adapted from this recipe
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 2/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon all-spice
- Optional: Himeleyan sea salt to sprinkle on*
- Optional: 30-40 Candy corn pieces**
- Line an ungreased cookie sheet with parchment paper. Set aside.
- Mix together both flours, corn starch, baking soda, salt, cinnamon and all-spice. Set aside.
- In a seperate large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour mixture. Dough will be thick and sticky. Chill for at least 30 minutes (or up to 3 days) - this helps create an amazing texture to each cookie.
- Preheat oven to 350F.
- Drop balls of dough onto cookie sheet (about 1.5 Tablespoons of dough per cookie) OR used a standard-sized cookie scoop. Bake for 8-9 minutes. Do NOT bake them longer than 10 minutes. Remove and let cool for 10 minutes on the cookie sheet. Cookies remain fresh in an airtight container for up to 7 days.
*Version 1: Start with this basic recipe, and you can gently press each cookie with a fork to flatten. Once they are out of the oven, sprinkle Himalayan sea salt on each cookie. Only a few flakes, please! The salt balances with the cinnamon and sweetness very nicely.
**Version 2: You'll need 30-40 candy corn pieces to decorate each cookie with. Press them into each cookie right after they come out of the oven, so that they have a chance to settle into each cookie.
I hope you enjoy this recipe and if you recreate it, please send me your pictures!