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. Please note the adjustments in the recipe. If you are at high altitude it is important to make them, otherwise the cookies will not bake correctly and will be inedible.
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 (2/3 cup high altitude)
3/4 cup sugar (2/3 cup high altitude)
1 tsp. vanilla
3 cups flour (3 1/4 cups high altitude)
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.