Cinnamon Cookie Sticks-a refrigerated cookie dough, slice, bake then drizzle some glaze, these cookies are both a little crunchy and chewy at the same time. Perfect with a cup of coffee or a tall glass of milk!
I love pinterest. Whenever I want to save a recipe, or a cute dress, or that new furniture I’ll get one of these days. I pin it.
And then I forget about. Well, not really forget about it, but I find 20 (100) other things that catch my eye, that I know I’ll want to make one day. And that thing I found 2 months ago, it gets forgotten about.
There are so many great ideas and recipes on the web these days. As part of my New Years resolution, I’m cleaning up my pinterest. Just one board at a time. While watching TV. (I can’t just watch TV, I have to be doing something else at the same time.) Removing pins that are doubles, that are ugly, that I say “why did I pin this?”
And discovering some of those awesome things I found years ago. Like these cookies. I pinned them three years ago!
That’s the great thing about recipes. They’re meant to be shared. Made, and shared again. My pin was from a post by Mostly Homemade Mom. She made these cookies after finding then from Joyful Homemaking.
And I was in the mood to have a cookie with my afternoon coffee break. I knew these would be perfect!
So easy to make. I love a refrigerated dough. You mix it up, chill it, then just slice and bake. These cookies are sweet enough without the glaze but I think adding the glaze dresses them up a bit. (They are kinda funny shaped once baked.)
And I like drizzling. It’s like being a little kid and getting to finger paint.
These cookies are so good. We’ve been eating them as an after school snack, as dessert, and I may have had a few with my morning coffee as well.
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Cinnamon Cookie Sticks
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 Tablespoon ground cinnamon
- 3 1/2 cups all purpose flour
- 1 teaspoon baking soda
for the glaze
- 1 cup powdered sugar
- 2-3 Tablespoons milk
Instructions
- Cream Butter and sugars until light and fluffy. Add in eggs and vanilla and beat until well combined.
- Combine flour, baking soda and cinnamon. Slowly beat in to butter mixture until dough is smooth and flour mixture is completely combined.
- Line a loaf pan with foil and press dough into pan, fold foil over to cover dough.
- Refrigerate dough for at least 1 hour, until firm. Remove dough from pan and foil. Cut dough into 1/2 inch slices and then cut slices into thirds.
- Place slices on an greased cookie sheet, 3 inches apart. Bake in a preheated 350 degree oven for 10 minutes, until just lightly browned. Remove from oven and let cool on baking sheet for 10 minutes before removing to racks to cool completely.
- Once cookies are completely cooled, prepare glaze by mixing powdered sugar with milk, starting with 2 Tablespoons of milk, adding more milk if needed until drizzling consistency is reached.
- For easy drizzling, place glaze in a plastic bag and then cut a small hole in one corner of bag. Gently squeeze bag to drizzle glaze over cookies. Let glaze dry completely before storing in an airtight container.
Want some more cookies to go with your coffee?
Chocolate Chip Cookie Biscotti
Cinnamon Roll Cookies from The Kitchen is my Playground
Irish Cream White Chocolate Chip Cookies from Savory Simple
Mocha Almond Toffee Cookies from Bakeaholic Mama
Robyn Stone | Add a Pinch says
My goodness, these look ah-mazing! My son would lay claim to these babies for all his own! Yum.
Sarah says
Do you think I could make the cookie dough in advance and freeze the logs for later use? I’m all about having one giant dough prep day and then freezing said dough for later use, and I think my kids would really love these so I’d like to add them to my next dough day rotation.
Joan Hayes says
Yes, you can certainly freeze the dough, just make sure it’s wrapped well as it can dry out.
Suzanne says
I just had surgery, but look forward to making these in a few weeks when I can be on my feet. Anyone want to send me some now? JK. Will follow up when I make them
Suzi says
First, let me say I love your website. The way you describe things makes sense, and even less confident bakers can have success following your directions and photos. That said, I have a quick question on this recipe. In #5, it says “Place slices on an greased cookie sheet”. Is it a greased cookie sheet, or ungreased? I can’t wait to make these, as I think my guys at work will be thrilled, and solidify my position as baking goddess ;o)
Thanks so much for all the work you put into making your website a joy to read!
Joan Hayes says
It’s a greased cookie sheet, I need to correct my grammar, lol. I hope your family enjoys these as much as we do. Happy Baking!
Tracey @ The Kitchen is My Playground says
I adore cinnamon, Joan. And these Cinnamon Cookie Sticks look like the PERfect way to enjoy it!
Tracey @ The Kitchen is My Playground
Nona says
I just pulled the first batch out of the oven, not even glazed yet but I had to try one. My entire house smells wonderful. The taste of these cookies are wonderful. I can’t wait to take them to work tomorrow so I can share them with others. I will be making these often.
TidyMom says
these look so good Joan!! Allison I plan on making them soon!
Tina Peetz says
Am so excited to try these, before I do though, a quick question! Are these crunchy or soft when done? Am I going to be dunking in my milk?
Joan Hayes says
These do harden but are not a “hard” hard cookies. They dunk very well in both coffee and milk.
Angie D says
Just want to THANK YOU for making the cookie dough and not buying premade! I am a SAHM and make everything from scratch and get so frustrated when I look at recipes online only to find the blogger has posted a recipe in which I need to buy a boxed cake or a tube of cookie dough(so when I saw “a refrigerated cookie dough”, I almost passed on by!)…but I pressed on and saw an actual recipe I was delighted!! This is saved and will be on my list of “must makes” this week while my kids are in school for an after school snack! Again, Thank you….
Joan Hayes says
Thanks Angie. I’m not opposed to cake mixes but I’ve never found a ready made cookie dough that tastes good enough to bake.
Bek says
On your recipe, you list 1 T of cinnamon, but the original says 1 tsp. Just trying to decipher which is correct, or if you modified and tripled the amount of cinnamon to suit your taste.
Joan Hayes says
I adjusted the recipe to add more cinnamon. I felt the original recipe didn’t have a real cinnamony taste.
Vic F. says
These are great! I substituted Truvia bakers Blend for the sugars;blended 1/2 Truvia & 1/2 powdered sugar for topping-they’re great with topping or without. & it does not unusually spike my blood sugar.
But mine doesn’t look like the picture-Did you indent the cookies yourself? or is it suppose to come from the oven that way.?
Joan Hayes says
The indent naturally occurs when the cookies spread while baking. As long as your cookies tasted good, that’s all that matters.