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
- 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. The dough may be crumbly at first, just keep mixing until the dough comes together.
- Roll dough into cigar sized logs (1-inch in diameter). Refrigerate for 2-3 hours (overnight is OK too, just make sure they are stored in an airtight container).
- When you're ready to bake, preheat the oven to 350 degrees. Use the convection bake if you have it.
- Prepare a cookie sheet with grease or parchment paper. Set aside.
- Cut into the chilled, rolled dough into ¼-½ inch thick rounds. Place them on the prepared cookie sheet (these cookies do not drop much, so you can place them close together but they should not be touching).
- 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 back on the cookie sheet to cool. Store at room temperature in an airtight container. They also freeze well for up to 6 weeks in an airtight container.
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?
Kimberly C. says
Hi Sonia, my daughter was baking with me and had the same issue. We checked over her measurements though, and she had only added one STICK (1/2c) of butter instead of the 1c (or two sticks) the recipe called for. Hope this helps. Happy baking.
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!
Pat Ferguson says
Can you make them ahead? How far? How to keep
Jackie says
yes! I make mine weeks in advance and freeze them. Then I grab them and thaw as I want them for cookie trays, etc. Just make sure you have them in an airtight container.
Cara says
Just one minor detail, I would not preheat my oven until ready to bake. Otherwise, easy peasy and so yummy!
Jackie says
Thanks for calling that out 🙂 updating it now!
Candy says
Can you roll them on the cinnamon sugar before baking so they stick better?
Jackie says
you could, the coating just won't be as prevalent since some will soak into the cookies as they bake. Either (or both) works!
Rachel says
Could you have them in the fridge for 3-4 days before baking?
Jackie says
yes! just make sure the storage container is airtight so that they don't dry out
Mair says
I’m really looking forward to trying these! Having a cookie day with my 12 year old granddaughter and 7 year old grandson. These will be perfect for them! Think I might add a shake of cloves into mine! Thank you! Happy holidays!
Chris says
OMG!! These are absolutely delicious! We made them as part of an elf on the shelf idea, now we have told our sons that they need their elves for the recipe! Hope they are willing to give it up lol
Jackie says
I LOVE this! So glad that you enjoyed them 🙂
Liz Williams says
Just made these for a Christmas party I'm attending. They came out so good!
Lesley says
Salted or unsalted butter?
Jackie says
either works!