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Cinnamon cookies on a cake stand

Cinnamon cookies

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 2 hrs chilling and cooling
  • Easy
  • Serves 12 - 15

Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too

  • Freezable
  • Vegetarian
Nutrition: Per serving (15)


  • 120g softened salted butter
  • 50g light brown muscovado sugar
  • 150g golden caster sugar
  • 3 tsp ground cinnamon
  • 1 egg, lightly beaten
  • 220g plain flour
  • 50g raisins (optional)
  • 1 tbsp icing sugar


  • STEP 1

    Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).

  • STEP 2

    Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.

  • STEP 3

    Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

Recipe tip

Freeze the cookie dough balls ahead of time and bake from frozen in the oven for 15 mins.

Goes well with

Recipe from Good Food magazine, Homemade Christmas 2021

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A star rating of 4.7 out of 5.3 ratings

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