Cinnamon Flats, a cinnamon infused sugar cookie

Cinnamon Flats, a tender cinnamon flavored cookie you will want to bake and enjoy the year round! While they are delicious, you really must start with the Cinnamon Extract...

Cinnamon is such a delicious spice. And one of our favorites!

Both in the smell and in the taste. These cookies are rich in cinnamon flavor, by using both ground cinnamon along with cinnamon extract in the dough. Which is exactly why I am sharing this recipe with you now, in the heat of summer. Because it stands to reason, that you will want to start by making the cinnamon extract first, which doesn't take a terribly long time, So that you can move on to making the cookies as quickly as is possible!

I found this recipe many years ago. 

And made them right away, actually, as soon as my cinnamon extract was ready. They quickly became one of my favorite cookies to enjoy. Simple, yet delicious, and not too spicy. Perfect anytime really...and speaking for myself, a spicy dessert is one I look forward to enjoying in the fall, but a delicate, crispy edged cookie like these Cinnamon Flats, I could eat any time! Like now even. This recipe is a small batch recipe. and does not make a lot of cookies. Which is perfect for smaller families. But those you you that need (or want!) more cookies, simply double the recipe! 

I did learn a lesson about the Cinnamon Extract, however.

I would like to pass that lesson along. In my exuberance to prep ahead, I made a large bottle of extract. Unfortunately, the cinnamon sticks will begin to break down submerged in the vodka. After several months you will have a bottle of the best smelling brown mud in the world! So I do recommend making this smaller sized batch (as listed!) of Cinnamon Extract. And once full of flavor, remover the spent cinnamon sticks. But not to worry. If you love Cinnamon Flats as much as we do, I also have s simple remedy. Start another bottle of extract as soon as the first one is ready... 

One additional thought on this recipe:

The Cinnamon Extract is also delicious in whipped cream, baked custards, and any drizzle or glaze you other baked goods might be calling out for! 

Ingredients needed for these recipes:

• vodka
• cinnamon sticks
• whole wheat flour
• butter
• coconut oil
• sugar
• egg
• Cinnamon Extract
• ground cinnamon
• baking powder
• salt

You will also need the following:

• small glass bottle or jar with lid
• measuring spoons
• measuring cups
• large sized mixing bowl
• stand mixer
• silicone spatula
• baking sheet
• small shallow bowl
• potato masher or cookie press

Now we are ready to begin!

Let's starting with the Cinnamon Extract...

Cinnamon Extract is very easy to make.

Cinnamon Extract
Inspired by all the great cooks who came before me!

1 small glass bottle, with cork stopper
1 or 2 cinnamon sticks, broken to fit the bottle as needed
1/4 c vodka, or more depending upon the size of the bottle

Drop cinnamon sticks into the bottom of the bottle, cover with vodka.

Replace cork stopper and let rest in a cool dark place until the vodka has turned brown and smells like cinnamon heaven!

Remove the spent cinnamon sticks, and store in a cool and dark cupboard. 

Now we are ready to make the cookies...

Cinnamon Flats

Inspired by all the great cooks that came before me!

350-degree oven

1/3 c butter

1/4 c coconut oil 

3/4 c sugar

1 egg

2 t Cinnamon Extract

1 2/3 c whole wheat flour, we use sprouted white whole wheat 

1 t baking powder

1/2 t salt 

3/4 t cinnamon 

1/2 t cinnamon - you can use more cinnamon if you wish!

3 T sugar
Mix the cinnamon and sugar together, in a shallow bowl set aside.

In a large mixing bowl, cream the butter and coconut oil*. 

Beat in the sugar, continue beating until creamy and the sugar has begun to melt into the shortening. 

Add the egg and Cinnamon Extract, beat until completely mixed together with a soft creamy texture. 

Add the flour, baking powder, salt, and ground cinnamon. Mix on low speed until the dough is evenly mixed, with no pockets of wet or dry ingredients.

Using a large cookie scoop or a spoon, drop 1 inch balls of dough into the reserved cinnamon-sugar mixture, roll the dough in the sugar mixture, coating evenly.

Place the cookie dough balls on the baking sheet, and flatten lightly with a cookie stamp or potato masher.

Cinnamon Flats rolled in sugar and pressed, before baking.

Bake 15-18 minutes, or until done in your oven.

Let cool on the cookie sheet 7 - 10 minutes, remove to wire rack or cotton towel to cool completely.

Cinnamon Flats, a delicious sugar cookie infused with cinnamon flavor.

Makes 15 - 16 large cookies.

*if baking these cookies in warm weather and your coconut oil is in a liquid state, measure out the needed amount and place in the fridge until solid. This will help with creaming the sugar with the fats. 

Storage options for Cinnamon Flats. Store at room temperature in a covered container for up to 6 days. You may freeze Cinnamon Flats if desired. Let thaw at room temperature. 

UPDATE:  For your convenience, a "copy and paste" version of Cinnamon Flats has been included below. 

You may also enjoy: 

Quick and Easy Sugar Cookies. 

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Cinnamon Flats

Inspired by all the great cooks that came before me!

350-degree oven

1/3 c butter

1/4 c coconut oil 

3/4 c sugar

1 egg

2 t Cinnamon Extract

1 2/3 c whole wheat flour, we use sprouted white whole wheat 

1 t baking powder

1/2 t salt 

3/4 t cinnamon 

1/2 t cinnamon - you can use more cinnamon if you wish!

3 T sugar
Mix the cinnamon and sugar together in a shallow bowl, set aside.

In a large mixing bowl, cream the butter and coconut oil*. 

Beat in the sugar, continue beating until creamy and the sugar has begun to melt into the shortening. 

Add the egg and Cinnamon Extract, beat until completely mixed together with a soft creamy texture. 

Add the flour, baking powder, salt, and ground cinnamon. Mix on low speed until the dough is evenly mixed, with no pockets of wet or dry ingredients.

Using a large cookie scoop or a spoon, drop 1 inch balls of dough into the reserved cinnamon-sugar mixture, roll the dough in the sugar mixture, coating evenly.

Place the cookie dough balls on the baking sheet, and flatten lightly with a cookie stamp or potato masher.

Bake 15-18 minutes, or until done in your oven.

Let cool on the cookie sheet 7 - 10 minutes, remove to wire rack or cotton towel to cool completely.

Makes 15 - 16 large cookies.

*if baking these cookies in warm weather and your coconut oil is in a liquid state, measure out the needed amount and place in the fridge until solid. This will help with creaming the sugar with the fats. 

Storage options for Cinnamon Flats. Store at room temperature in a covered container for up to 6 days. You may freeze Cinnamon Flats if desired. Let thaw at room temperature. 

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