If you have been following my recent holiday cookie recipe posts you know by now that every year I try at least one new cookie recipe. This year I tried two, Salted Caramel Butter Bars and the one I am going to share in this post the Iced Cinnamon Chip Cookies. The Caramel Bars were a huge hit with my husband but my favorite was the cinnamon chip cookies.
First of all, did you even know that cinnamon chips existed? I didn’t until I saw the recipe and decided to do some hunting at the grocery store. Lo and behold, right next the semi-sweet chocolate morsels were the cinnamon chips. I had never seen them before but I guess I just wasn’t looking for them. They were there in plain sight.
At first I was a little hesitant about making this cookie – the recipe was very similar to a chocolate chip cookie recipe but I wanted to make an iced cookie this year and thought a hearty cookie like this would stand up well to icing. I found the recipe in my trusty 2008 Taste of Home Best Loved Cookies and Bars magazine (the magazine that has supplied quite a few a my holiday cookie recipes over the years). The one thing that I did not like about the recipe was the frosting ingredients (they seemed bland to me, just the usual milk and confectioners sugar combination) so I went online to research a cinnamon cream cheese frosting recipe. I found one that was part of a soft pumpkin cookie recipe and decided to try it. I’m so glad I did. I’m sure it complimented the cookie much better than the original frosting recipe. So now my recipe rating and lessons learned.
Rating: A++++++ I absolutely LOVE this cookie recipe. The cinnamon chips provide a delightful unique flavor and the frosting highly compliments the cookie and makes it an absolutely tasty delight. If you try any cookie this year, I would recommend this one. It is easy to make and soooooo good!
Lesson Learned 1: I am providing you the recipe as it is in the magazine. I had to adjust it for high altitude. If you want the adjustments just let me know, I will be happy to provide them.
Lesson Learned 2: Storing an iced cookie can be a challenge. I recommend making the icing, refrigerating it and putting it on the cookie before serving or giving away. That way the cookies are easier to store.
Lesson Learned 3: These cookies are so easy to make that there are no more words of wisdom I can depart regarding making them or storing them. Just make them and enjoy them.
Iced Cinnamon Chip Cookies
1 cup unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 package (10 ounces) cinnamon baking chips
8 oz. cream cheese, softened
4 TBS softened butter
2 1/4 cups powdered sugar
1/2 tsp. cinnamon
1 tsp. vanilla
Preheat oven to 350.
In a large mixing bowl cream butter and sugars. Beat in eggs and add vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the cinnamon chips.
Drop by rounded tablespoonfuls (I use a cookie scoop) 2 inches apart onto an ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Remove to wire rack to cool.
Frosting: In a mixing bowl cream butter and cream cheese. Add powdered sugar and mix until combined. Add cinnamon and vanilla. Store in refrigerator until ready to use.