If you’d like to spice up your cookie game, you can’t go wrong with this recipe for White Chocolate Cookies with Cinnamon. These rich, gooey cookies are great for holidays and bake sales, or for any random Tuesday when you need a little bit of a pick-me-up. The prep time is fairly quick and after just 8-11 minutes in the oven, your house will be full of the cinnamon-sweet aroma of freshly baked cookies.
Working moms and dads will love how fast this recipe comes together, especially because, despite their very grown-up taste, these cookies will be a hit with the kids as well. White chocolate chips keep for several months unopened, so you can pick some up the next time you’re at the grocery store and save them for when you need them. That’s what I do! Otherwise, most of the ingredients are things I usually have on hand in the pantry — which is basically a necessity for me with dessert recipes. If I don’t have the ingredients on hand, I just don’t make it!
I always have ground cinnamon in the cupboard. While I often buy fresh cinnamon sticks around the holidays for mulled wine and hot chocolate, I’ve just never been the sort of cook who bothered to grind my own cinnamon, even though I know it tastes a little better. Yes, I’m lazy! I will freely admit it. If you are the ambitious sort of person who does grind their own cinnamon, I think that would make these cookies extra delicious. Whether you use a spice grinder or mortar and pestle, I would suggest that you sift the freshly ground cinnamon to be sure to avoid any large, grainy pieces and possibly use a bit less cinnamon than the recipe calls for as freshly ground cinnamon will be stronger and more aromatic than the pre-ground kind.
I use basic white chocolate chips from the supermarket in this recipe, but if you like to bake with the finest quality ingredients possible, you may prefer a different sort of white chocolate. This recipe will work perfectly well if you choose to cut up, shave, or break apart your favorite white chocolate bar or white baking chocolate instead. Just try to break your white chocolate chunks down to a chip-like size so your cookies are still easy to eat once the white chocolate hardens up again after they come out of the oven.