Chocolate Chip Cinnamon Cookies
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These chocolate chip cinnamon cookies are topped with a delicious cinnamon glaze! These cinnamon glazed cookies are perfect for cinnamon lovers and chocolate lovers alike. Plus, you don’t have to chill the cookie dough!
Now, I love a Snickerdoodle but I wanted to make a cinnamon chocolate chip cookie recipe! These cinnamon cookies are packed with chocolate chips and drizzled with a cinnamon glaze, so if you’re like me and love cinnamon then you have to try these!
I love that you can easily make these chocolate chip cinnamon cookies dairy-free, so they’re perfect if you have food allergies.
Why You’ll Love These Chocolate Chip Cinnamon Cookies
- You don’t have to chill the cookie dough, so they’re ready to eat in under half an hour!
- You can easily make these cookies dairy-free.
- These cookies are packed with cinnamon flavor and chocolate chips, plus they’re drizzled with cinnamon glaze!
- These cinnamon glazed cookies are super soft and chewy in the middle but with nice crispy edges.
Ingredients Needed
- Flour: I’ve only tested this recipe with all-purpose flour.
- Butter: you can use non-dairy butter or regular butter.
- Milk: feel free to use regular milk or dairy-free milk.
- Chocolate Chips: I love using semisweet chips but you can also use vegan chocolate chips.
- Vanilla Extract: try to use a high-quality vanilla extract if you can!
- Ground Cinnamon: can’t have cinnamon cookies without ground cinnamon!
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda and salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, mix the butter, granulated sugar and light brown sugar until light and fluffy.
Step 4: Add the egg and vanilla extract and beat until just combined.
Step 5: Add in the flour, cinnamon, salt and baking soda.
Step 6: Use a medium cookie scoop or spoon to scoop out 1.5-2 tablespoon-sized balls of cookie dough and place them on your prepared baking sheets. Keep the cookie dough balls about 3-4 inches apart.
Step 7: Bake the cookies one sheet at a time for 8-11 minutes. Remove them from the oven once the edges are set but the middles look under-baked.
Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Step 9: In a medium bowl, whisk together the powdered sugar, cinnamon, melted butter, milk and vanilla extract.
Step 10: Once the cinnamon chocolate chip cookies have cooled completely, drizzle over the glaze and enjoy!
Expert Tips
- I always recommend using a kitchen scale to weigh out your ingredients, especially your flour! It’s so easy to add too much flour, making your cookies dry and dense.
- If you don’t have a kitchen scale, then make sure to use the scoop and level method to weigh out your flour!
- Make sure your cookies are completely cool before drizzling the cinnamon glaze over. Otherwise, it might melt off!
- Take the cookies out of the oven once the edges are set but the middles are underbaked. The cookies will continue cooking on the baking sheet.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 5-6 days. To freeze, place in a freezer bag for up to 2 months. Thaw at room temperature then enjoy.
More Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chip Cinnamon Cookies
Ingredients
Chocolate Chip Cinnamon Cookies
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) light brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 2½ teaspoons ground cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cup + 2 Tablespoon (268 g) all-purpose flour
- ½ cup semisweet chocolate chips, (regular or dairy free)
Cinnamon Glaze
- 1 cup (120 g) powdered sugar
- 2 teaspoons ground cinnamon
- 2 Tablespoons butter, melted, (regular or dairy free)
- 2 Tablespoons milk of choice, (regular or dairy free)
- ¼ teaspoon vanilla extract
Instructions
Chocolate Chip Cinnamon Cookies
- Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the flour, cinnamon, salt, and baking soda until a dough forms. Stir in the chocolate chips.
- Use a medium cookie scoop or spoon to make 1.5-2 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle!
- Leave the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely while you make the cinnamon glaze
Cinnamon Glaze
- In a medium bowl, combine powdered sugar, cinnamon, melted butter, milk, and vanilla extract. Slowly whisk until the glaze comes together.
- Once the chocolate chip cinnamon cookies have cooled completely, drizzle the glaze in a zig zag pattern over the cookies. Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
I’m making these now but I made the cinnamon glaze for a different recipe a few days ago. I made chocolate chip sweet rolls ( like a sweet dinner roll) and the cinnamon glaze took it to the next level. Family loved it.
Love this! Thank you for your review!
Just made these & loved them so much! The cinnamon taste was delicious + the chocolate, everyone was raving about them. Thanks for the recipe!