This recipe for homemade cinnamon cookies can be made from scratch, but you’ll need to adjust some ingredients to make them more tasty.

To make a more traditional cookie, you’ll probably need to use flour or cornstarch as a base, or you can use eggs instead of flour.

The basic recipe: 1 1/2 cups (1 1/4 sticks) unsalted butter, at room temperature 2 tablespoons sugar 1 cup all-purpose flour 1/8 teaspoon baking powder 1/3 teaspoon salt 1/5 cup (1 stick) unsweetened cocoa powder 1 1.5 cups (2 sticks) sugar 1 teaspoon vanilla extract (or agave) 3 cups (8 ounces) all-natural cake flour 1 teaspoon baking soda 1/10 teaspoon cinnamon powder 1 teaspoon ground cloves 1/16 teaspoon ground ginger 1/6 teaspoon ground nutmeg 1/7 teaspoon ground allspice 1/1 cup (3 sticks) salted butter, room temperature, plus extra for greasing cookie sheet, for filling 1.

Preheat oven to 350°F (177°C).

Butter a 9 by 12-inch (20 by 25-cm) pie plate.

In a medium bowl, whisk together the butter, sugar, flour, baking powder, salt, and cocoa powder until smooth.

Add the flour mixture to the butter mixture, mixing well.

Whisk until well blended.

Gradually add the egg mixture and the flour and mix again until just combined.

Pour the batter into the prepared pie plate and bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

To fill the pie plate, gently fold in the butter and vanilla extract.

Sprinkle with remaining sugar and cinnamon.

Bake in the oven for 35 to 45 minutes or for about 4 hours, until the cookie is set and the edges have set.

Let cool on a rack.


To create a cookie that will be more filling, use a tablespoon of butter as the base, then add the remaining 1 tablespoon of sugar, cocoa powder, and vanilla and mix.

Add in the flour.

Spread the dough over the prepared crust and press into the center, using a fork to gently press it together.

Bake for an additional 15 to 20 minutes or longer until the cookies are set and slightly golden.


Frost the cookies with the remaining butter and cocoa.

Bake until golden brown and crisp on the edges, about 5 to 10 minutes.

Transfer to a wire cooling rack to cool completely before removing to a serving platter.


Store the cookies in an airtight container in the refrigerator.

They will keep for up to 1 week in an upright container.

Recipe by Cara Spiro, reader, October 26, 2018.

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