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!
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!
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.
In a large mixing bowl, cream the butter and coconut oil*.
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!
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.
In a large mixing bowl, cream the butter and coconut oil*.
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.
Mix the cinnamon and sugar together, in a shallow bowl set aside.
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.
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.
*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.
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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.
Mix the cinnamon and sugar together in a shallow bowl, set aside.
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.
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.
~~~~
The cookies sound wonderful, but I'm really intrigued with the extract. I love cinnamon but truthfully I have only used ground powdered cinnamon. I have to give making my own extract a try. I've never heard of making it before and I'm hoping I can find cinnamon sticks in our local markets! Haven't seen them in years ( but maybe I just wasn't looking). Thanks Melinda.
ReplyDeleteJudee it is a lovely extract to have around, and goes so nicely in many dishes that call for cinnamon but you don't want the ground spice to add texture. I like adding a bit to fresh cut up fruit.
DeleteOH I just LOVE cinnamon! These sound wonderful.
ReplyDeleteJoanne, the extract also makes a killer whipped cream....thanks for stopping by, I appreciate it.
DeleteA COUPLE THOUGHTS-I HAVE SOME CINNAMON OIL IN MY CABINET AND ALSO SOME CINNAMON SCHNAPPS. DO THINK EITHER OF THESE COULD BE USED
ReplyDeleteHello, here is my take on your inquiry, I would put a drop of cinnamon oil in a measuring spoon and fill it up with vanilla, and for the Schnpps, use it measure for measure for the cinnamon extract...what say you? Going to give it a try?
DeleteMelynda, I love cinnamon and this recipe sounds wonderful! Thank you for sharing with us at The Crazy Little Lovebirds link party #45.
ReplyDeleteStephanie, these just might be your new favorite! Thank you for hosting, I sure appreciate it.
DeleteLovely looking cookies and with cinnamon, drooling
ReplyDeleteEsme, thank you!
DeletePinned - I need to try these sometime! Thanks for sharing at the What's for Dinner party. Have a great weekend.
ReplyDeleteHelen, you are very welcome!
DeleteThese sound really good , and I appreciate the notation about the infusion.
ReplyDeletePaula, you are welcome, if you are a cinnamon lover, you will enjoy these cookies!
DeleteI also love the tastes of cinnamon! I add it to yogurt and cottage cheese and sometimes ic e cream. I need to try making a cinnamon infusion. I read most of your "From the Heart" page today---such heartfelt musings! Life takes so many twists and turns doesn't it? I love the mail idea for your grandson to make him look forward to taking a walk to the mailbox!
ReplyDeletePat, thank you!
DeleteI love cinnamon, that sounds so good!
ReplyDeleteVisiting from Weekend Traffic Jam
Cat, I agree, cinnamon is a favorite around here as well! Thanks for stopping by, I appreciate it.
Delete