Cinnamon Thins
Delicate, crisp, and infused with the warm, aromatic spice of cinnamon, these Cinnamon Thins are the perfect treat for any season. Made with simple pantry staples like all-purpose flour, ground cinnamon, and a mix of granulated and brown sugar, these cookies balance a buttery richness with a delightful hint of sweetness. Their unique thin and crispy texture comes from slicing the chilled dough into ultra-thin rounds before baking to golden perfection. Ready in under 30 minutes of active prep time, these homemade cinnamon cookies are ideal for serving with coffee, tea, or as an elegant addition to your holiday cookie platter. Plus, with a recipe yielding 24 servings, you’ll have plenty to share—or savor solo! Keep these spiced delights stored in an airtight container and enjoy their satisfying crunch for up to a week. Perfect for cinnamon lovers and easy enough for baking beginners, Cinnamon Thins might just become your new favorite go-to treat!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 2 teaspoons Ground cinnamon
- 100 grams Unsalted butter
- 75 grams Granulated sugar
- 25 grams Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, sift together the all-purpose flour, ground cinnamon, baking powder, and salt. Set aside.
In a large bowl, cream the unsalted butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth dough forms.
Roll the dough into a log shape approximately 2 inches in diameter. Wrap the log in plastic wrap and chill it in the refrigerator for 30 minutes.
Once chilled, slice the dough into thin rounds, about 1/8 inch thick, and arrange them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cooled Cinnamon Thins in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 100.3 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 141 mg | 11% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
