If you want to elevate your cookie repertoire, these White Chocolate Cookies with Cinnamon are an excellent choice. They bake up rich and gooey, perfect for holidays, bake sales, or simply brightening an ordinary afternoon. Preparation is quick, and after 8–11 minutes in a 350°F oven your kitchen will be filled with the warm, cinnamon-sweet scent of fresh cookies.
Busy parents will appreciate how fast the dough comes together, and despite the slightly grown-up cinnamon flavor, kids tend to love these cookies too. White chocolate chips store well unopened for months, so you can keep a bag on hand for spontaneous baking sessions. Most other ingredients are pantry staples for many cooks, which makes this recipe especially convenient: if I don’t already have what I need, I usually skip the project, so having common ingredients around is essential.
I always keep ground cinnamon in my cupboard. I sometimes buy cinnamon sticks for seasonal drinks, but I rarely grind them myself—though freshly ground cinnamon does offer a brighter, more aromatic flavor. If you do grind your own, sift the cinnamon to remove any coarse pieces and consider using slightly less than the recipe’s amount, since freshly ground spice can be stronger than pre-ground cinnamon.
White Chocolate Cookies with Cinnamon
3.6 from 109 votes
The warm spice of cinnamon blends with creamy white chocolate for a cookie your family will love.
24
servings
20
minutes
8
minutes
Ingredients
-
2 cups All-purpose flour
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1 cup Butter, softened
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1 cup Light brown sugar, lightly packed
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1/2 cup White granulated sugar
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1 cup White chocolate chips
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1 Egg, large
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2 teaspoons Vanilla extract
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1 teaspoon Cinnamon, ground
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1 teaspoon Baking soda
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1/2 teaspoon Salt
Directions
- Preheat oven to 350° F (175° C).
- In a stand mixer bowl or large mixing bowl, beat together the softened butter, light brown sugar, granulated sugar, and vanilla on medium-low for about 1 minute until combined.
- Add the egg and salt, and beat briefly to incorporate.
- Slowly stir in the flour, ground cinnamon, and baking soda by hand or on low speed until a dough forms.
- Stir in the white chocolate chips by hand or on low until evenly distributed.
- Drop rounded teaspoonfuls of dough onto a cookie sheet, spacing them apart. Bake in batches (about a dozen at a time) for 8–11 minutes in the preheated oven. Transfer cookies to a wire rack to cool.
Notes
- Dark brown sugar can replace light brown sugar. If you choose dark brown, consider adjusting to 3/4 cup white sugar and 3/4 cup dark brown sugar for balance.
- Real butter is recommended; using margarine will change the cookie texture.
- Adjust white chocolate chip amount to taste — anywhere from 1/2 cup up to 2 cups works well.
- If using freshly ground cinnamon, sift it before adding and consider reducing the quantity slightly, since fresh spice is more intense than pre-ground cinnamon.
This recipe works fine with supermarket white chocolate chips, but you can also substitute chopped or shaved pieces from a white chocolate bar for a higher-quality flavor. If you use bar chocolate, break or chop it into chip-sized pieces so the pieces remain easy to bite once the cookies cool.
