Cinnamon Crinkle Cookies


Cinnamon Crinkle CookiesIf books have the power to transport you to anywhere in the world, I’d argue that dishes have the power to bring you to anytime of the year. Give me a slice of apple pie, and I’ll conjure images of pumpkin-lined porches and Thanksgiving dinners; an ice cream cone, and it’ll have me dreaming of summer afternoons by the pool. The same seasonal palette applies to my baking, where I lean towards heartier, “cozier” recipes, if you will, in the colder months. Cinnamon cookies are one such example that I’d typically reserve for winter, but pop a cheery bicycle background behind them, and I think they make just as excellent of a dessert for a garden party as they would at a Christmas gathering.

A few kitchen notes: First, this recipe utilizes browned butter, one of the easiest and most effective baking tricks in the book. There’s a fine line between browned butter and burned butter, however, so for any new home bakers, this step-by-step guide is top-notch. Second, the cookies produced are on the puffier side; I don’t mind that particular trait – I think it adds to their charm – but if you would rather them flatter, a quick slap of a spoon before throwing them in the oven will do the trick. Finally, these cookies are all too easy to overbake, so be careful to observe the texture, not their color, when looking to take them out. Done, done, and done.

Cinnamon Crinkle CookiesCinnamon Crinkle Cookies Loosely adapted from Cookies and Cups


  • 10 tablespoons butter, cubed
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar, more or less

to make

  1. In a small saucepan, melt the butter over medium heat. It will foam and bubble before turning a light amber and producing a nutty aroma, about two to three minutes. Remove the butter from heat and set aside to cool.
  2. Using an electric mixer, combine the granulated sugar and brown sugar. Mix in the cooled butter, eggs, and vanilla, and stir until smooth.
  3. Add in the flours, baking powder, cinnamon, and salt.
  4. Chill the dough for an hour up to overnight.
  5. Once dough is chilled, preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  6. Place the powdered sugar in a small bowl. Scoop out tablespoons of dough, roll into balls, and cover in powdered sugar; place in rows on baking sheets.
  7. Bake cookies for 10-12 minutes, rotating sheets halfway through. Cookies will be set around the edges when done.
  8. Transfer the cookies to a wire rack to cool completely, and enjoy!

Have a terrific Tuesday! :)

Psst. More proof that cinnamon and baked goods are a match made in heaven: Molasses Snickerdoodles, Apple Cinnamon Scones, and Cinnamon Crunch Muffins.

Honeycomb Crunchie Cookies {A Guest Post from Lauren of Knead to Dough}


The weekend is almost here, springy weather is on its way, and I’ve read oodles of excellent books, even in the midst of hectic tech rehearsals. In other words? It’s been a good week thus far, and I’m certain it’s only going to get better from here! I’m delighted to introduce Lauren, a food blogger at Knead to Dough, to Ciao Bella today. Lauren is a fellow bookworm and home baker, so when she reached out to me earlier this month and suggested a post swap, my answer seemed a no-brainer. Read below for her delicious recipe, then pop on over to her site and social media accounts to say hello; she’s the sweetest. I won’t dilly-dally any longer – here’s Lauren! :)


1Hello lovely readers of Ciao Bella! Like you, I’m a loyal follower of Bella’s blog being a soon-to-be English Literature graduate and keen baker, so I was thrilled when the opportunity arose for us to do a blog swap and guest post! You will usually find me blogging mouth-watering recipes over at Knead to Dough, so if you like the look of these Honeycomb Crunchie Cookies please stop by! I added a Caramel Mars Bar Cookies recipe last week that will have you craving cookies all day.

4This recipe makes about 15 large cookies. They are gooey and chewy bakery-style cookies, just the way I love them, but if you prefer them crispier just add a minute or two to the baking time.


  • 120g butter {1 stick}
  • 90g brown sugar {1/2 cup}
  • 90g sugar {1/2 cup}
  • 1 egg, beaten
  • 30g cocoa powder {4 tablespoons}
  • 170g self raising flour {1 1/2 cups}
  • 1/2 teaspoon baking powder
  • 5 Crunchies, chopped {Bella’s note: Crunchies are a candy bar sold in the UK, so they are only sold in select stores here in the US. Other alternatives include purchasing a pack on Amazon, whipping up a batch yourself, or experimenting with other varieties of candy!}

5to make

  1. Line 2 baking trays with baking paper and preheat your fan oven to 180’C/350ºF.
  2. Cream together the butter and two sugars until light and fluffy, then beat in the egg.
  3. Add the cocoa powder, self-raising flour and baking powder. Mix until evenly combined and there are no streaks of unconsolidated flour left.
  4. Fold in your chopped Crunchies until evenly spread through the cookie dough.
  5. Scoop out equal sized balls of dough using two teaspoons, a cookie scoop or an ice cream scoop to get them equal sized. Bake for 10-12 minutes until the Honeycomb Crunchies Cookies have spread and look a little crinkly on top. Remove from the oven and cool on the tray for a few minutes before transferring to a wire rack to finish cooling.

2I enjoyed these cookies with a mug of coffee, with my morning cup of tea, as a midnight snack, and in a packed lunch. Basically, I love these Honeycomb Crunchie Cookies whatever time of day it is and I think you will too! Tag #kneadtodough if you bake them or share them to my Facebook page!

A big thank you to Bella for allowing me to share this recipe with you all!

Happy baking,
Lauren x


Don’t those look scrumptious? I rarely bake with candy bars in my cookies, but that may need to change after seeing this recipe. I want to thank Lauren once again for sharing her cookies and urge you to pay her a visit on her blog, Twitter, Facebook, Instagram, and Pinterest.

Have a lovely rest of your day!

Psst. If even more baking is in your Thursday future, I too posted a cookie recipe; pop on over to Knead to Dough for my Chocolate Chip Pretzel Cookies!

Shortbread Chocolate Chip Cookies


Shortbread Chocolate Chip CookiesWhenever I catch an episode of MasterChef Junior, I watch the program in awe. The judges are brilliant, certainly, but it’s the young contestants who ultimately earn my admiration. Week after week, they create dishes I’ve rarely heard of, much less attempt to make myself, and they do all of this off the top of their heads, no instructions in sight. It’s a strange image to me, who has long been a recipe follower. Spontaneity doesn’t come easily to this home cook – I like having my ingredients at the ready and directions in front of me – a quality that may explain how I became so quickly accustomed to baking, where precision is a must.

It’s no wonder, then, that I’ve started a cookbook collection; credit my love of books, but it’s a comfort to have so many recipes at hand outside of the Internet. Some come from beloved food bloggers, others are simply by popular bakers, but by far my favorite is from the husband-and-wife team of Cheryl and Griff Day, owners of The Back of the Day Bakery in Georgia. I’ve been baking my way through their second cookbook, and these shortbread cookies, made more fun with a touch of chocolate and a flower cookie stamp, were my most recent selection. True to their other baked goods, the dessert was a hit in my household, and true to their reputation, it’s a delectable worth indulging in. Mid-week pick-me-ups such as these are a must in the dead of winter, wouldn’t you say?

Shortbread Chocolate Chip CookiesShortbread Chocolate Chip Cookies Adapted from the cookbook Back in the Day Bakery Make with Love, by Cheryl and Griff Day


  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 2 1/4 cups all-purpose flour
  • 1/2 cup mini chocolate chips
  • Granulated sugar, for topping

to make

  1. Preheat the oven to 350ºF.
  2. Using an electric mixer with a paddle attachment, mix the butter, brown sugar, salt, and vanilla at a medium speed until light and fluffy.
  3. Incorporate the flour until combined, then stir in the chocolate chips by hand.
  4. Line two baking sheets with parchment paper.
  5. Scoop tablespoons of dough, and place in rows on the baking sheet.
  6. Once all dough is used, flatten each cookie slightly with a cookie stamp dusted with granulated sugar {alternatively, flatten each cookie with a measuring cup}.
  7. Bake the cookies for ten to twelve minutes, rotating the sheets halfway through. The cookies should be light brown at the edges.
  8. Let them cool completely on a wire rack, and then enjoy!

Have a wonderful Tuesday!

Psst. If you’re looking to sample recipes from my other favorite cookbooks, look no further: Snickerdoodle Bars, Chocolate, Pear, and Ginger Scones, and Oatmeal Chocolate Chip Cookies.