Cookies

Soft and Chewy Cinnamon Cookies

Soft-and-Fluffy-Cinnamon-Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 18 cookies

Soft-and-Fluffy-Cinnamon-Cookies

Recipe by Sizzling Eats

Ingredients

  • ½ C. Crisco® All-Vegetable Shortening
  • 1 C. granulated sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 1½ C. all-purpose flour
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Clabber Girl® Baking Powder

Icing

  • 1½ C. powdered sugar
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. water

Directions

Cookies

  1. In the bowl of a stand mixer (or large mixing bowl with a wooden spoon), cream together the shortening and sugar.
  2. Add the egg, and vanilla extract and combine.
  3. In a medium bowl, add the flour, baking powder, and cinnamon; whisk to combine.
  4. Reduce the speed of the stand mixer and slowly add in the dry ingredients. Once combined, the dough will be thick.
  5. Using a tablespoon scooper, add tablespoon-sized balls of cookie dough to a parchment-lined cookie sheet, two inches apart from one another.
  6. Place the baking sheet into the freezer for 30 minutes. This will help you achieve the look my cookies have.
  7. Bake cookies at 350°F. for 12-13 minutes. Cookies will be fluffy and have slightly browned edges. Transfer cookies to a wire rack and cool before icing.

Icing

  1. In a medium bowl, add icing ingredients and whisk until combined. Add more water or powdered sugar to reach a thick, creamy, icing.
  2. Dip each cooled cookie top in the icing bowl and swirl to drip off excess. Sprinkle on sanding sugar, or sprinkles (if desired). Allow cookie icing to harden for about 15 minutes or until firm to the touch before storing.

Soft and Chewy Cinnamon Cookies

Soft-and-Fluffy-Cinnamon-Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 18 cookies

Ingredients

  • ½ C. Crisco® All-Vegetable Shortening
  • 1 C. granulated sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 large egg
  • 1½ C. all-purpose flour
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Clabber Girl® Baking Powder

Icing

  • 1½ C. powdered sugar
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 Tbsp. water

Directions

Cookies

  1. In the bowl of a stand mixer (or large mixing bowl with a wooden spoon), cream together the shortening and sugar.
  2. Add the egg, and vanilla extract and combine.
  3. In a medium bowl, add the flour, baking powder, and cinnamon; whisk to combine.
  4. Reduce the speed of the stand mixer and slowly add in the dry ingredients. Once combined, the dough will be thick.
  5. Using a tablespoon scooper, add tablespoon-sized balls of cookie dough to a parchment-lined cookie sheet, two inches apart from one another.
  6. Place the baking sheet into the freezer for 30 minutes. This will help you achieve the look my cookies have.
  7. Bake cookies at 350°F. for 12-13 minutes. Cookies will be fluffy and have slightly browned edges. Transfer cookies to a wire rack and cool before icing.

Icing

  1. In a medium bowl, add icing ingredients and whisk until combined. Add more water or powdered sugar to reach a thick, creamy, icing.
  2. Dip each cooled cookie top in the icing bowl and swirl to drip off excess. Sprinkle on sanding sugar, or sprinkles (if desired). Allow cookie icing to harden for about 15 minutes or until firm to the touch before storing.

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