The first time I made Cinnamon White Chocolate Chip Cookies, they were an absolute hit! One of my friends said it tastes exactly like Christmas. These cookies go hand in hand with the cold weather and are best enjoyed with a warm beverage.
At Canuck Kitchen, We Like to Bend the Rules
All recipes are displayed first. Any tips, tricks, variations, and other nonsense will follow the recipe for you to scroll at your heart’s content. View our other recipes here.
Cinnamon White Chocolate Chip Cookies
Ingredients
- 2 ¼ cup all purpose flour
- ½ teaspoon baking soda
- 1-2 teaspoons cinnamon (Use 2 teaspoons for a stronger flavour. You can also use pumpkin pie spice mix for a different flavour.)
- 1 cup butter
- 1 cup dark brown sugar (Light brown sugar works just as well. I personally prefer the added flavour the dark brown sugar gives.)
- ½ cup white sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- 1 bag white chocolate chips (In Canada, our bags are 200g. But you can use as little or as much as you like.)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and cinnamon. Set aside.
- In a large bowl, combine brown sugar, white sugar, and butter with an electric mixer. Beat until it's light and fluffy. Please note that this mixture is separate from the flour mixture.
- Add salt, vanilla extract, and the eggs to the butter and sugar mixture.
- Slowly pour in the flour mixture and mix it until well combined.
- Add in the white chocolate chips and stir until they're well mixed in.
- Bake at 350°F for 10 minutes or until the edges of the cookie are golden brown.
Notes
- Use all purpose gluten free flour instead of all purpose
- Swap out the cinnamon for pumpkin pie spice mix
- Add M&Ms or Smarties
- Experiment with different chips (Use milk chocolate, semi-sweet, dark, or butterscotch. You can even mix and match combinations.)
- Substitute up to 1/3 of the flour with oats. (Use old fashioned or rolled oats.)
- Use a different extract (swap out the vanilla for strawberry or cherry)
Tips and Tricks for Cinnamon White Chocolate Chip Cookies
Refrigerate Dough for Better Flavour
If you’re impatient and need your cookies ASAP, you can skip this step. If you’d like to take your cookies to a whole new level, try chilling your dough in the fridge before baking. This can enhance the flavour of your cookies and may even make a firmer dough.
Check out this quick guide on refrigerating your dough.
GIF created by Reddit User: WedgeTalon
Bake Longer for a Crispier Cookies
If you prefer crispy cookies, bake them for up to 12 minutes. The longer you bake them, the crispier they get. Try not to burn them, though! Soft and chewy cookies are slightly underbaked. I usually aim to bake these for 8–10 minutes.
Don’t Use Cold Butter
Let your butter sit at room temperature for at least 15 to 20 minutes. This will make creaming it together with the sugar so much easier.
Let Your Cookies Rest on a Wire Baking Rack
After the cookies have finished baking, wait a few minutes, and then transfer them to a cooling rack. If you leave your cookies on a warm pan, they may continue to bake, resulting in an overcooked bottom.
Always Bake at 350ºF
I’ve seen a few recipes that call for baking cookies at 375°F. I tried this before out of sheer curiosity, and I either ended up with overbaked or underbaked cookies.
I understand that each oven is a bit different. In my experience, baking at 350°F for 10 minutes has always resulted in the perfect cookie.
Light Brown Sugar vs. Dark Brown Sugar
I’ve used both light brown and dark brown sugar when making cookies. They both produce awesome results and can be used interchangeably.
I find that using dark brown sugar makes the cookies have a richer flavour. Many have said using dark brown sugar leaves a bit of a caramel or toffee taste. Using dark brown sugar instead of light may also change the texture and colour of your end product.
Tools of the Trade for Cinnamon White Chocolate Chip Cookies
These tools aren’t necessary, but they’re nice to have because they can take your creations to the next level.
Cookie Scoop
This looks pretty similar to an ice cream scoop, and they’re awesome if you hate washing your hands 1000 times during baking. This is a mess-free way to get perfectly round and uniform cookies.
They also come in different sizes and are available pretty much anywhere that sells kitchen tools.
Silicone Baking Mats
Another great buy that you can find virtually anywhere that retails kitchen gadgets, silicone mats are ideal if you hate having to scrape your cookies off a baking sheet. Use them in place of parchment paper. They’re washable and reuseable, so they’re a great eco-friendly addition to your kitchen.
Note: For anyone who’s on a budget, I have seen these items at dollar stores.
The Side Pieces for Cinnamon White Chocolate Chip Cookies
Every recipe needs some sides! Here are some things that pair really well with these Cinnamon White Chocolate Chip cookies. As stated before, these are perfect for the winter and taste like the holidays.
- Staring at your neighbours and laughing at them shovelling snow while you sit in your warm, comfy house eating cookies.
- Make yourself a nice warm bath. Don’t underestimate the power of eating in the tub. It’s incredible!
- A nice, hot cup of coffee or tea
- Some hot chocolate or milk
- Cuddles with your pet
Related Posts and Ingredient Substitutions
Here are a few related Canuck Kitchen posts that are similar to this topic.
An Extra Helpful Guide For Amazing Egg Replacements – Canuck Kitchen
Really Remarkable Substitutions for Butter – Canuck Kitchen
How to Store Baked Goods – An Essential Guide – Canuck Kitchen
The instructions call for combining eggs with other ingredients but the recipe doesn’t say how many.
My apologies! I have no idea how I missed that. It’s 2 eggs 🙂 I’ll fix the recipe. Thank you for bringing it to my attention!