Winter Warmth Cinnamon Drift (Print Version)

Delightfully soft treats with cinnamon and vanilla, ideal for cozy winter moments.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons ground cinnamon
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup unsalted butter, room temperature
07 - 1 1/4 cups granulated sugar
08 - 1 large egg
09 - 2 teaspoons pure vanilla extract

→ For Rolling

10 - 1/4 cup granulated sugar
11 - 1 teaspoon ground cinnamon

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, ground cinnamon, baking powder, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer or whisk, beat butter and granulated sugar together until light and fluffy, about 2 minutes.
04 - Add egg and vanilla extract to the butter mixture and beat until fully combined.
05 - Gradually mix in dry ingredients until just combined; avoid overmixing.
06 - Combine rolling sugar and cinnamon in a small bowl.
07 - Scoop tablespoon-sized portions of dough, roll into balls, then coat evenly in the cinnamon-sugar mixture.
08 - Place dough balls on prepared sheets, spacing them about 2 inches apart.
09 - Bake for 9 to 11 minutes until edges are set but centers remain soft.
10 - Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

# Expert Advice:

01 -
  • They come together in under an hour, yet taste like you've been planning them for days.
  • The soft centers and crispy edges give you that perfect texture contrast without fussing with temperatures.
  • One batch makes enough to share, give away, or justify eating a whole cookie warm from the cooling rack.
02 -
  • Don't overbake them trying to make them look golden—the soft center is the whole point, and they firm up as they cool, so trust the timing.
  • Room-temperature butter is essential; if yours is too cold, your dough will be stiff and hard to scoop, but if it's too warm, the cookies spread too much.
  • These cookies are best the first day but stay soft in an airtight container for up to 5 days if you can resist eating them all at once.
03 -
  • If your dough feels sticky, chill it for 15 minutes before rolling—this makes shaping easier and prevents cookies from spreading too much.
  • Store them in an airtight container with a piece of bread or apple to keep them soft; the moisture transfers to the cookies and keeps them from drying out.

Go Back