Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt, optional
- 1 stick unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- ¾ cup cinnamon chips
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment.
- In a medium bowl, stir together flour, baking powder, cinnamon, and salt, if using.
- In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the egg and mix until once again light and fluffy. Add the dry ingredients and mix until just combined. Stir in the cinnamon chips.
- Using a regular sized ice cream scoop, scoop batter onto prepared baking sheet. Bake 15-18 minutes, rotating halfway through if necessary, until cookies have puffed and cracked and are slightly brown around the edges. They should still be quite soft. Eat immediately or cool completely on pan. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.
Notes
Recipe adapted from Bake Your Day
- Prep Time: 10 minutes
- Cook Time: 18 minutes