These bite-sized cookies are the perfect addition to your holiday dessert list. The cookie contains just THREE ingredients, and they are tossed in cinnamon and sugar! You definitely cannot eat just one.
My mom has been making these cookies for Christmas for as long as I can remember, and they perfectly round out our holiday cookie platter! They are deliciously crumbly, bite-sized and coated in a hefty layer of cinnamon and sugar.
They are composed of just flour, butter and brown sugar and then are baked and covered in cinnamon and sugar. SO easy, right?? Give them a try today and you won’t regret it!
Cinnamon Mounds
These bite-sized cookies are the perfect addition to your holiday dessert list. The cookie contains just THREE ingredients, and they are tossed in cinnamon and sugar! You definitely cannot eat just one.
Ingredients
Method
- Preheat oven to 350 degrees.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream butter and sugar until light and fluffy (1-2 minutes).
- Add in flour, ½ cup at a time. Mix until combined.
- Roll dough into cigar sized logs (1-inch in diameter). Refrigerate for at least 4 hours-overnight.
- Prepare a cookie sheet with grease or parchment paper. Set aside.
- Cut into ¼-½ inch thick rounds. Place on cookie sheet (these cookies do not drop, so you can place them close together).
- Bake at 350 degrees for 12-15 minutes, or until bottoms begin to brown.
- While the cookies bake, combine cinnamon and sugar in separate bowl.
- Remove from oven and immediately toss in cinnamon and sugar topping, then plan on cooling rack or clean kitchen towel to cool.
Mary howard says
Just made these. OMG. So delicious! These will definitely be a new staple recipe for our family. Thank you for sharing!
Jackie says
SO glad that you liked them! Thank you for taking the time to comment, it helps my website a ton! Happy Holidays 🙂
Liz says
Hello,
I have a friend who recently switched to eating gluten free. Before this, her favorite cookies were snickerdoodles.
I saw you cinnamon mounds recipe and immediately thought of her. Could I substitute almond flour for the ap flour in this recipe, to make it gluten free? Ever tried that?
Thanks,
Liz
Jackie says
Hi Liz! I have never tried these gluten free, however I have had good luck with the King Arthur or Bob’s Red Mill 1:1 gluten free baking flour in the past. I would recommend trying them with that. Hope you love them!
Sonia Nuesse says
I don’t know what I did wrong but the consistency of my flour was loose and sand like, I could not roll it into a log. Any idea what I did wrong?
Jackie says
Sorry to hear that! The mixture can tend to be a little dry then you just need to work it with your hands to make it into a dough. Were you able to press it together with your hands?
Teresa says
HI, if I made some in advance of Christmas, say 10 days prior, do you think they will be ‘fresh’ tasting come Christmas? Or is it best to make a few days before Christmas?
Thanks
Jackie says
Yes you can absolutely make them ahead of time! I already have mine made 🙂 I keep them in an airtight container and frozen until we are ready to eat them.
Carrie says
I followed the instructions step by atep but the cinnamon sugar isn’t coating very well. I just taste dough:(
Jackie says
I’m sorry to hear that! Did you toss them in cinnamon and sugar immediately upon removing them from the oven? The heat is a necessary part to get the sugar to stick. You could always try re-heating them and re-tossing them in the mixture
Lori says
Hello, how many logs would you get? Thank you…
Jackie says
hi there! depends on how long you make them. I typically will do them the length of a cookie sheet, so maybe 5-6? As long as they are 1″ in diameter the length of the rolled dough doesn’t matter since you will be slicing them into the small cookies 🙂 hope you enjoy!
Anna says
What if I bake them after on 21/2 hours of being refrigerated??
Jackie says
That will still work!