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Chewy, lightly spiced and gently crisp at the edges – these Cinnamon Spiced Crinkle Cookies are the ultimate Autumn cookie! They come together so easily, then go for a chill in the fridge before baking to that crispy chewy perfection.
These smell like heaven and have that delightful chewiness from all the dark brown sugar. This adds a great depth of flavour. These cookies are a great one to make ahead of time, as the cookie dough can keep in the fridge for a good length of time. Also, the dough and baked cookies can go into the freezer if wrapped totally air-tight, ready to be removed when the need for cookies comes! As you’re working with melted butter, a good high speed mixer will definitely help to minimise the mess/ease the process – here’s the one I use.
Whilst I use a combination of cinnamon and ginger, really any similar spices will be perfect. A pre-blended pumpkin spice, a mix involving nutmeg, mixed spice or anything equally cosy will go so well! Play about with this to suit your taste! If you don’t have any dark brown sugar, you could use the light brown stuff. However, don’t expect quite the same colour or flavour – but they will still be delicious!
I bake these Cinnamon Spiced Crinkle Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Ferrero Rocher Chocolate Chunk Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.
Cinnamon Spiced Brown Sugar Cookies
Ingredients
- 170 g Melted Butter
- 230 g Dark Brown Soft Sugar
- 50 g Granulated Sugar
- 2 tsp Vanilla Extract
- 1 Medium Egg
- 230 g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
To Roll the Cookie Dough
- 50 g Granulated Sugar
- 2 tsp Ground Cinnamon
Instructions
- In a large bowl, combine the melted butter and both sugars on a medium speed for 3-5 minutes, until fully incorporated.
- Add in the egg and vanilla and mix until combined.
- Add the flour, baking powder, baking soda and spices. Mix until totally combined into a soft cookie dough. Put this mixture into the fridge for at least and hour.
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2-3 large baking trays.
- In a small bowl, mix together the cinnamon and sugar.
- Once the cookie dough has chilled and firmed up a little, use a tablespoon to scoop balls of the dough. Roll into a ball then roll in the cinnamon sugar mixture. Place on the baking trays with about 2 inches apart.
- Bake for 10-12 minutes, until they are golden and crisp at the edges. Let cool on a wire rack before eating!
