Irresistible Crunchy White Chocolate Cinnamon Cookies: Your Ultimate Holiday Baking Recipe
Get ready to discover your new favorite cookie! These **Crunchy White Chocolate Cinnamon Cookies** are an absolute dream, boasting a perfect blend of warm, aromatic cinnamon and luscious, melting white chocolate chips. They offer a delightful crunch on the outside with a wonderfully soft, chewy interior, making them an exciting and delicious twist on classic chocolate chip cookies. Ideal for festive gatherings, holiday cookie exchanges, or simply a cozy evening treat, these cookies are sure to impress everyone who tries them.
You’re going to fall in love with these cookies from the very first bite. What makes them truly special is their incredible simplicity combined with an amazing depth of flavor. The secret lies in using **browned butter**, which imparts a rich, nutty foundation, beautifully complemented by a hint of almond extract. This combination elevates a humble cookie into something truly extraordinary and incredibly flavorful. Plus, with no chilling required, you can whip up these tasty treats and have them ready to enjoy in just about 30 minutes. Why wait to experience such deliciousness?
Why These White Chocolate Cinnamon Cookies Will Be Your Go-To
Imagine a cookie with a delightful crisp edge that gives way to a soft, chewy center, reminiscent of a perfect biscotti but with a more tender texture. These white chocolate cinnamon cookies deliver exactly that, filled with the comforting embrace of warm cinnamon spice and generous pockets of sweet, creamy white chocolate chips. The nutty notes from the browned butter add an unexpected layer of sophistication, making each bite an experience to savor. Beyond their exceptional taste and texture, these cookies offer:
- **Speed and Convenience:** No need to chill the dough, which means you can go from craving to enjoying in less than an hour.
- **Unique Flavor Profile:** The combination of browned butter, cinnamon, and a touch of almond extract creates a harmonious and unforgettable taste that stands out from typical cookie recipes.
- **Perfect for Any Occasion:** While they shine during the holidays, their comforting flavors make them suitable for any time of year – a perfect dessert, snack, or addition to a brunch spread.
- **Easy to Follow:** With straightforward instructions, even novice bakers can achieve impressive results.
Essential Ingredients for White Chocolate Cinnamon Cookies
Crafting these delectable cookies requires a few simple yet high-quality ingredients. Each component plays a crucial role in developing the rich flavor and perfect texture. Here’s a detailed look at what you’ll need:
- Butter: You will need 12 tablespoons (1½ sticks) of unsalted butter. Browning the butter is a critical step that transforms its flavor, adding a deep, nutty aroma. Ensure it’s slightly cooled after browning before you proceed with the recipe.
- Sugars: A combination of ⅔ cup of granulated sugar and ¼ cup of light brown sugar provides the perfect balance of sweetness and moisture. Granulated sugar contributes to the crisp exterior, while brown sugar adds chewiness and a subtle molasses note.
- Eggs: One large egg plus one egg yolk are essential for binding the ingredients and contributing to the cookies’ rich, tender crumb. The extra egg yolk adds moisture and richness without making the cookies cakey.
- Vanilla Extract: Two teaspoons of good quality vanilla extract are crucial for enhancing all the other flavors in the cookie dough, creating a warm and inviting aroma.
- Almond Extract: Just ⅛ teaspoon of almond extract adds a wonderfully distinctive and slightly sweet, nutty depth that pairs beautifully with both cinnamon and white chocolate. Don’t skip this ingredient; it truly makes a difference!
- All-Purpose Flour: Two cups of all-purpose flour form the structural base of our cookie dough. Make sure to measure your flour correctly, preferably by weight, or by spooning it into the measuring cup and leveling it off.
- Ground Cinnamon: One full teaspoon of ground cinnamon is key to delivering that signature warm, spicy flavor. Adjust to your preference if you like a milder or more intense cinnamon presence.
- Salt: ¾ teaspoon of salt might seem like a lot, but it’s vital for balancing the sweetness and enhancing all the other flavors, preventing the cookies from tasting bland.
- Leavening Agents: A combination of ½ teaspoon of baking soda and ¼ teaspoon of baking powder ensures a perfectly puffed cookie with a lovely texture. Baking soda reacts with the brown sugar to create spread, while baking powder contributes to the cookie’s lift.
- White Chocolate Chips: Two generous cups of white chocolate chips ensure that every bite is loaded with gooey, sweet white chocolate goodness. Use good quality chips for the best melting and flavor.
Mastering the Art of Browned Butter
Browning butter is a simple technique that yields incredible flavor and is a cornerstone of this cookie recipe. It transforms plain butter into a fragrant, nutty liquid that adds unparalleled depth to baked goods. Here’s how to do it perfectly:
- Preparation: Add all 12 tablespoons of butter to a large, light-bottomed saucepan over medium-high heat. Using a larger saucepan than you think necessary is crucial because the butter will foam up significantly as it cooks. A light-colored pan also helps you monitor the color change effectively.
- Melting and Foaming: Stir the butter gently but continuously with a rubber scraper as it melts. It will first liquify, then begin to bubble and foam. Continue stirring, ensuring the butter heats evenly.
- The Browning Process: Within about 5-7 minutes after the butter starts foaming, you’ll notice the foam beginning to change color, and small, golden-brown bits will appear at the bottom of the pan. This is where the magic happens! Keep stirring to ensure even browning and to prevent burning. You’re looking for an amber color and a distinctly nutty aroma. I like to cook it for about 45 seconds to 1 minute *after* it starts changing color to deepen the flavor.
- Cooling: Immediately remove the saucepan from the heat. The residual heat can continue to cook and potentially burn the butter. The foam will settle, revealing the beautiful, rich brown butter. Transfer it to a heatproof bowl to cool down slightly. It won’t return to its original solid stick form but will have a consistency similar to sour cream or soft butter. This semi-solid state is ideal for creaming with the sugars.
Important Note: You CANNOT achieve browned butter with margarine or butter substitutes. Real dairy butter is essential for this process. The milk solids in butter are what brown and create that unique nutty flavor.
How to Make Crunchy White Chocolate Cinnamon Cookies: Step-by-Step
Once your browned butter is prepared and slightly cooled, the rest of the cookie-making process is a breeze. Follow these steps for perfect, crunchy cinnamon cookies with gooey white chocolate:
- **Prepare Your Workspace:** Begin by preheating your oven to 350 degrees F (175 degrees C). Line a sturdy baking sheet with parchment paper. Parchment paper is essential for preventing sticking and ensuring even baking, especially for cookies with a crisp texture. Set this aside.
- **Cream Wet Ingredients:** In a large mixing bowl, combine your slightly cooled browned butter with both the granulated sugar and brown sugar. Whisk these together vigorously until the mixture is light, creamy, and smooth. This creaming process incorporates air, which contributes to the cookies’ texture.
- **Add Eggs and Extracts:** Crack in the whole egg and the extra egg yolk. Continue whisking for about another minute, or until the mixture appears noticeably lighter in color and slightly fluffy. Then, stir in the vanilla extract and the almond extract, whisking until they are fully combined and their fragrant aromas begin to emerge.
- **Incorporate Dry Ingredients:** Gradually add the all-purpose flour to the wet mixture. On top of the flour, sprinkle the cinnamon, salt, baking powder, and baking soda. Gently stir the ingredients together until the flour is *just* incorporated. Be careful not to overmix, as this can lead to tough cookies. Stop mixing as soon as no dry streaks of flour remain.
- **Fold in White Chocolate Chips:** Finally, gently fold in the two cups of white chocolate chips. Ensure they are evenly distributed throughout the dough so every cookie gets a generous amount of chocolate.
- **Scoop and Shape:** Using a cookie scoop (about 2 ½ to 3 tablespoon size), portion out the dough. Roll each scoop into a smooth ball between your palms. For that signature “crunchy” texture, slightly flatten each ball into a disc, approximately ¼ inch thick. This helps them spread evenly and bake to a lovely crispness.
- **Bake:** Arrange the flattened dough discs onto your prepared baking sheet, leaving at least 1 inch of spacing between each cookie. This allows for proper airflow and prevents them from melding together. Place the baking sheet into your preheated oven and bake for 10-12 minutes. The cookies are ready when the edges are set and just beginning to turn a light golden brown. The centers might still look slightly soft, but they will firm up as they cool.
- **Cool and Serve:** Once baked, remove the cookies from the oven and carefully transfer them to a wire cooling rack. Allow them to cool for a few minutes on the rack. This initial cooling helps them set their shape and develop their desired crunch. Once slightly cooled, they are ready to be devoured! Repeat the process with any remaining dough until all your delicious cookies are baked.
Enjoy these warm, spiced, and utterly delightful white chocolate cinnamon cookies!
CRUNCHY WHITE CHOCOLATE CINNAMON COOKIES
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Ingredients
- 12 TBSP butter browned and slightly cooled
- ⅔ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- ⅛ tsp almond extract
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- ¾ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 2 cups white chocolate chips
Instructions
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Preheat the oven to 350 F (175 C). Line a baking sheet with parchment paper and set aside.
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Add the cooled, browned butter, granulated sugar, and brown sugar to a large mixing bowl. Whisk together until smooth and creamy.
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Add in the egg and egg yolk and whisk for 1 minute or until the mixture begins to lighten up. Add in the vanilla extract and almond extract and whisk to incorporate.
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Next, add the all-purpose flour. Then, add the cinnamon, salt, baking soda, and baking powder on top of the flour. Stir just until the flour is incorporated, being careful not to overmix. Fold in the white chocolate chips until evenly distributed.
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Spoon out about 2 ½ – 3 tablespoons worth of dough and roll into balls. Flatten the balls into discs about ¼” thick. Place onto the prepared baking sheet with at least 1” of spacing between each cookie.
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Place into the preheated oven to bake for 10-12 minutes or until the edges have just slightly begun to brown and set. The centers may still look soft. Repeat until all of the dough is used and the cookies are baked.
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Once baked, remove from the oven and place onto a cooling rack to cool for a few minutes before serving. Enjoy your delicious crunchy white chocolate cinnamon cookies!
Nutrition
What Does Browned Butter Contribute to a Recipe?
As highlighted, browned butter (also known as “beurre noisette” in French cuisine) is a game-changer for baked goods. It’s not just a cooking fat; it’s an ingredient that infuses your dish with incredible complexity. The process involves gently cooking butter until its milk solids toast, turning golden brown and releasing a rich, nutty aroma reminiscent of toasted hazelnuts. This deepens the flavor profile of the cookies significantly, adding a savory undertone that perfectly complements the sweet white chocolate and warm cinnamon. It adds a sophisticated layer that distinguishes these cookies from those made with plain melted butter. While straining the butter after browning is often recommended to remove hard particles, for cookies, sometimes leaving these flavorful specks in can add even more character and texture.
Tips for Making a Softer Cookie
If you prefer a cookie that leans more towards a soft, chewy texture rather than a crisp one, a simple adjustment to the flour content can achieve this. To make a softer white chocolate cinnamon cookie, reduce the amount of all-purpose flour from 2 cups to 1 ¾ cups. Less flour results in a more tender crumb. However, be aware that this alteration might slightly affect the spread of your cookies and could require a minor adjustment to the baking time. Keep a close eye on them during baking; they might be ready a minute or two sooner than the original recipe suggests, or you might need to bake them slightly longer for desired doneness without excessive browning on the edges.
How to Store White Chocolate Cinnamon Cookies to Keep Them Fresh
To maintain the delightful crunch and freshness of your white chocolate cinnamon cookies, proper storage is key. Once completely cooled, place the cookies in an airtight container. They will keep beautifully at room temperature for up to 5 days. For longer storage, you can also freeze the baked cookies. Arrange them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 2-3 months. Thaw at room temperature when ready to enjoy, or warm them slightly in the oven for a freshly baked experience.
Explore More White Chocolate Cookie Recipes You’ll Love
If these flavorful white chocolate cinnamon cookies have captured your heart, you’re in for a treat with our other incredible white chocolate cookie creations. White chocolate is a versatile ingredient that pairs wonderfully with a variety of flavors, offering a creamy sweetness that enhances any cookie. Dive into these delightful recipes:
- WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES: A perfect balance of tart cranberries, hearty oats, and sweet white chocolate.
- WHITE CHOCOLATE MACADAMIA NUT COOKIES: The classic pairing of creamy white chocolate and buttery macadamia nuts.
- WHITE CHOCOLATE CHERRY OATMEAL COOKIES: Sweet dried cherries, wholesome oats, and decadent white chocolate make for a satisfying bite.
- WHITE CHOCOLATE CHIP LEMON COOKIES: Bright, zesty lemon meets sweet white chocolate for a refreshing twist.
- COPYCAT MRS. FIELDS WHITE CHOCOLATE CHIP COOKIES: Recreate the beloved bakery favorite in your own kitchen.
- MARBLED CHOCOLATE CHIP COOKIES: A visually stunning and equally delicious combination of light and dark chocolate doughs.
- BLUEBERRY CREAM COOKIES: Soft, sweet, and bursting with fresh blueberry flavor.
These **white chocolate cinnamon cookies** are more than just a dessert; they are a celebration of warm spices, creamy indulgence, and perfect texture. Their rich browned butter base and delightful blend of cinnamon and white chocolate make them a standout treat for the autumn and winter seasons, though their appeal is truly year-round. Don’t hesitate to bake a batch today and fill your home with their irresistible aroma!
We were all dressed up, hair done, looking nice, so we had to take a picture! This family of mine drives me crazy sometimes… but I sure do love them!
