Chocolate-Cinnamon Sugar Cookies
Chocolate-Cinnamon Sugar Cookies are a delightful blend of rich chocolate, warm cinnamon, and chewy texture. These chewy-spiced cookies are easy to make and perfect for any occasion. Bake these cinnamon-chocolate treats, share with loved ones, and enjoy their cozy, indulgent charm!
Ingredients
For the Cookies:
- 1½ cups 180g all-purpose flour
- ⅓ cup 30g unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup 115g unsalted butter, softened
- ½ cup 100g granulated sugar
- ½ cup 100g brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
For Rolling:
- ¼ cup 50g granulated sugar
- 1 tsp ground cinnamon
Instructions
Prep the Oven and Baking Sheets
- I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and non-stick chocolate spice cookies.
Mix Dry Ingredients
- In a medium bowl, I whisk 1½ cups flour, ⅓ cup cocoa powder, ½ tsp baking soda, ¼ tsp salt, and 1 tsp cinnamon for even flavor in these cinnamon-chocolate treats.
Cream Butter and Sugars
- In a large bowl, I beat ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy, ensuring tender chewy spiced cookies.
Add Egg and Vanilla
- I mix in 1 egg and 1 tsp vanilla extract until smooth, binding the dough for these chocolate spice cookies.
Combine Wet and Dry Ingredients
- I gradually add the dry ingredients to the wet, mixing gently until a soft dough forms, careful not to overmix for perfect cinnamon-chocolate treats.
Roll in Cinnamon Sugar
- In a small bowl, I mix ¼ cup granulated sugar and 1 tsp cinnamon. I scoop tablespoon-sized dough portions, roll into balls, and coat generously in the cinnamon-sugar mix for sparkly chewy spiced cookies.
Bake the Cookies
- I place dough balls 2 inches apart on the baking sheets and bake for 8–10 minutes until edges are set but centers are soft. I avoid overbaking for ideal chocolate spice cookies.
Cool and Serve
- I cool cookies on the baking sheet for 3 minutes, then transfer to a rack to finish, preserving the chewy texture of these Chocolate-Cinnamon Sugar Cookies.
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.